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Deviled eggs with chicken liver paste

 

The chicken liver pate deviled eggs recipe is less popular than the classic deviled eggs recipe, but it is truly delicious. For a party appetizer, you may try a combined platter with the two deviled eggs versions.

Deviled egg with chicken liver pate - Recipe

Preparation time: 45 minutes

Makes: 6 servings

Ingredients:

  • 12 eggs
  • 2 teaspoon horseradish mustard
  • mayonnaise
  • salt
  • ground black pepper
  • 7 ounces chicken liver
  • 1 oz fresh butter
  • ground black pepper
  • pinch of salt
  • 1 lettuce

Preparation:

  1. Put the eggs in a pot with cold water.
  2. Bring the water to boil, then make it simmer for 20 minutes. Drain the hot water and put the eggs under cold running water for 2-3 minutes.
  3. Peel and cut the eggs along the longest diameter..
  4. Pop out the yolks in a separate bowl.
  5. Boil the chicken liver and mash it with a fork. Add butter, salt and ground black pepper and mix very well until creamy.
  6. Fill each half of the white shell with the creamy chicken liver mixture.
  7. Decorate each egg with an olive or a slice of pickle.
  8. Served the deviled eggs on a serving plate garnished with lettuce leaves.
  9. Save the yolks to make another easy egg spread appetizer.

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