Defrost chicken hearts if necessary, cut in half and fry in a little oil until lightly browned and cooked. Then put them in a bowl, season with garlic, salt and pepper and mix well.
Boil the eggs for about 8 minutes so that they are nice and firm.
Then peel the eggs, cut them into small pieces
and add to the chicken hearts. Now add the remoulade sauce and stir everything nicely. If you like, you can also mix in the roasting juice from the chicken hearts. Season again before serving.
