Put the pan on the fire. Pour the vegetable oil and pour the chopped onion.
Immediately cut into small cubes mushrooms (I have oyster mushrooms). When the onion is slightly browned add the mushrooms. Fry until Golden brown and turn off the heat.
Boil chicken liver in slightly salted water.
Now in the bowl of the food processor spread the boiled chicken liver and fried mushrooms with onions.
The whole mass is well crushed with a food processor.
Boil the eggs and peel. Then carefully cut in half, divide into whites and yolks.
Mash the egg yolks with a fork.
Add the chopped liver with mushrooms and mayonnaise to the yolks. Mix everything well.
In the prepared filling, add spices: ground nutmeg, ground coriander, dried garlic, ground black pepper and salt to taste. Mix everything well.
And add sweet paprika to the filling. Mix the filling well. Try it for sure to taste. The filling is ready. Cover the filling with cling film while we fry the proteins.
Now fry the whites in deep fat.
For breading proteins, prepare three bowls: one with wheat flour, the second with breadcrumbs and the third with beaten egg.
Roll the cooked egg whites first in flour.
Then dip the protein in the beaten egg.
And then send in breadcrumbs.
Turn on the pan and pour in the vegetable oil for deep-frying. Carefully spread the breaded proteins in a well-heated vegetable oil and fry. When the eggs are fried on one side, turn them over on the other. So fry all the eggs until Golden brown.
The eggs are crispy and beautiful.
When the eggs are fried get them and put on a paper towel.
Now fill the pastry bag with the filling (with an asterisk attachment). Squeeze the filling onto the egg whites. And so fill all the eggs.
Garnish the stuffed eggs with sprigs of parsley and sprinkle lightly with sweet paprika on top.