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    Where Is My Spoon > Recipes > Romanian > Romanian Appetizers

    Romanian Deviled Eggs (with Liver Pate)

    Published by: Adina April 6, 2020 ยท Last modified: March 5, 2024 19 Comments
    Jump to Recipe
    beautiful eggs stuffed with liver pate and creme fraiche.

    Romanian deviled eggs with a creamy chicken liver pate and creme fraiche filling - this simple Easter egg recipe is just amazing!

    beautiful eggs stuffed with liver pate and creme fraiche.

    This is a typical recipe for making Romanian deviled eggs for Easter lunch; I don't think that I have ever eaten these eggs in Romania at any other time than around Easter time...

    Of course, this is not just an Easter recipe. You can make these liver-deviled eggs at any time, and they will always be delicious. They are a perfect appetizer, finger food, or snack, great when you have leftover hard-boiled eggs or when you want to make something special for brunch.

    Make more liver recipes: Chicken Livers, Veal Liver, Turkey Liver, or Liver with Apples and Onions. Or try these Spicy Peri Peri Livers.

    Jump to recipe
    • Recipe ingredients
    • How to make Romanian deviled eggs?
    • Expert Tip
    • Recipe FAQs
    • More Romanian Easter appetizers
    • Recipe
    • Romanian Deviled Eggs (with Liver Pate)

    Recipe ingredients

    • Hard-boiled eggs: You can cook fresh eggs for this liver egg recipe, or you can use leftover hard-boiled eggs.
      • Check out the tuna eggs or the Mexican deviled eggs as well; you will love them!
    • Chicken livers: Fresh or frozen. Ensure they're fully thawed (in the refrigerator) before frying.
      • I adore chicken livers; they're my absolute favorite. Growing up, pan-fried chicken livers were a staple, and I never realized some people weren't fond of them.
      • If you're not keen on beef, veal, or pork liver, try chicken livers โ€“ they're milder, wonderfully creamy, and comforting.
    • Other ingredients: Crรจme fraiche and garnish ingredients: sweet paprika powder, gherkins/ pickled cucumbers, pickled red peppers, olives, and fresh herbs like parsley or dill.
    stuffed eggs arranged as appetizers on a plate.

    How to make Romanian deviled eggs?

    Easy boiled eggs

    • Place eggs in a saucepan, cover with cold water, and add salt or vinegar to prevent cracking.
    • Bring to a boil, then let stand covered for 12 minutes (slightly longer for larger eggs).
    • Rinse with cold water to prevent greenish yolks. Refrigerate cooked eggs until ready to use.

    How to cook chicken livers

    • Cook finely chopped onion in a teaspoon of oil, then set aside.
    • In the same pan, cook thawed chicken livers in the remaining oil, ensuring they're dry and trimmed. Cook until brown outside and still slightly pink inside, about 5-6 minutes.
    • Check doneness; they should be slightly pink inside.
    • Cool completely before serving.

    Deviled egg filling

    • Meanwhile, carefully halve the eggs and remove the yolks, placing them in a bowl.
    • Add cooked onion, finely chopped liver, and crรจme fraiche.
    • Blend with an immersion blender until smooth, then season with salt and pepper to taste.

    Expert Tip

    Cooking eggs the way we instruct it prevents greenish yolks, which can occur at high temperatures. Additionally, it saves energy, a positive outcome.

    Don't overcook the livers, or they'll become dry and grainy.

    Recipe FAQs

    Can I make Romanian deviled eggs ahead?

    You can boil the eggs several days in advance and keep them refrigerated.
    You can make the pate filling two days ahead and keep it refrigerated in an airtight container until you are ready to fill the eggs.
    You can stuff the egg halves at least one day ahead. Refrigerate the deviled eggs in a large airtight container in a single layer.
    The eggs are not suitable for freezing.

    How to store deviled eggs?

    In an airtight container in the fridge for 2-3 days.

    liver eggs romanian style filled with liver pate and creme fraiche

    More Romanian Easter appetizers

    • Romanian Boeuf Salad (Salata de boeuf)
    • romanian easter drob served with with crispbread and red grapes on a cutting board.
      Romanian Easter Drob
    • cream cheese stuffed mini peppers, tomatoes and cucumbers on a vintage plate.
      Cream Cheese Stuffed Vegetables - Romanian Appetizers
    • spinach roll with cheese sliced and served with small tomatoes.
      Spinach Roll

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    Recipe

    romanian deviled eggs filled with liver pate and garnished with olives and pickles.

    Romanian Deviled Eggs (with Liver Pate)

    Romanian deviled eggs with a creamy chicken liver pate and creme fraiche filling - this simple Easter egg recipe is just amazing!
    5 from 1 vote
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    Course: Appetizer
    Cuisine: Romanian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 16 deviled eggs
    Calories: 177kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    Deviled eggs:

    • 8 large eggs Notes 1,2
    • ยฝ teaspoon salt or 1 teaspoon vinegar
    • 2 tablespoons oil
    • 1 small onion about 100 g/ 3.5 oz
    • 3.5 oz chicken livers fully thawed if frozen, 100 g
    • 3.5 oz crรจme fraiche 100 g
    • fine sea salt and freshly ground black pepper

    Garnish:

    • sweet paprika powder
    • gherkins/pickled cucumbers pickled red peppers, olives, fresh herbs (parsley, dill)

    Instructions

    • Boil eggs: Place the eggs in a saucepan and cover with cold water. Add salt or vinegar; they help prevent cracking. Bring the water to a rolling boil, remove the pot from the heat, cover and let the eggs stand in the hot water for about 12-15 minutes (depending on size). Rinse under very cold running water and let cool completely.
      8 large eggs + ยฝ teaspoon salt
    • Trim the chicken livers (if necessary) and dry them well with a paper towel.
      3.5 oz chicken livers/ 100 g
    • Cook onions: Heat ยฝ tablespoon of the oil in a non-stick pan. Cook the onion until golden brown and remove it from the pan.
      ยฝ tablespoon oil + 1 small onion
    • Cook livers: Use the same pan to cook the livers. Heat the remaining oil and fry the chicken livers on all sides, turning often, until brown on the outside but still a little pink in the middle; it will take about 5-6 minutes, more if the livers are very large (Note 3).
      1ยฝ tablespoons oil
    • Check doneness: Cut one in the middle; it should be slightly pink (and thus not overcooked) but not bloody red. Take them out of the pan and leave them to cool. When cool, chop the liver into small pieces.
    • Deviled egg filling: Halve the eggs, remove the egg yolks, and place them in a bowl large enough to hold all other ingredients. Add the cooked livers and onion. Add the crรจme fraiche and blend the mixture until smooth (with an immersion blender, for instance). Add salt and pepper to taste.
      3.5 oz crรจme fraiche/ 100 g + fine sea salt and freshly ground black pepper
    • Fill the eggs: Transfer the filling into a piping bag with a star nozzle and pipe the mixture into the egg halves. Alternatively, place the filling into a freezer bag, cut its tip, and use the bag to fill the eggs.
    • Garnish deviled eggs: Sprinkle with paprika powder and garnish with pickles, olives and/or herbs. Refrigerate until ready to serve.
      sweet paprika powder + gherkins/pickled cucumbers

    Notes

    1. Eggs: You can cook fresh eggs for this recipe or use leftover hard-boiled eggs.
    2. Cooking eggs the way we instruct it prevents greenish yolks, which can occur at high temperatures. Additionally, it saves energy, a positive outcome.
    3. Livers: Don't overcook the livers, or they'll become dry and grainy.

    Nutrition

    Serving: 2halves | Calories: 177kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 272mg | Sodium: 174mg | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Easy Romanian Appetizer

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      Romanian Saratele - Cheese Caraway Crackers
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      Cream of Carrot Soup with Milk
    • romanian savory cheese pie with feta and pastry.
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    • bowl with many romanian preztels or covrigei sprinkled with caraway seeds.
      Romanian Pretzels โ€“ Covrigei

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    Reader Interactions

    Comments

    1. Anika says

      December 31, 2021 at 7:41 pm

      Can i use canned chicken liver pate instead of the frozen chicken liver? If yes, how many small cans can i add?

      Reply
      • Adina says

        January 01, 2022 at 11:39 am

        Hi Anika. About 100 g.

        Reply
    2. Priya says

      April 09, 2016 at 4:31 pm

      awesome recipe adina. I am vegetarian but my hubby used to eats eggs sometimes so i always found trouble to find egg recipes which i can serve to my hubby..
      This recipe will help me a lot..Trust me

      Reply
    3. Jennifer @ Show Me the Yummy says

      April 01, 2016 at 1:49 pm

      Obsessed with this twist on deviled eggs!

      Reply
      • Adina says

        April 01, 2016 at 4:09 pm

        Me too. ๐Ÿ™‚ Was thinking to make them again tomorrow, I still have hard boiled eggs from Easter...

        Reply
    4. Chris Scheuer says

      April 01, 2016 at 3:07 am

      Wow, I don't like liver either even though my mom made it i the most appetizing way possible BUT I'm quite sure I would gobble up these eggs!

      Reply
      • Adina says

        April 01, 2016 at 4:10 pm

        I think you would, Chris. My husband detests liver, still he loves this filling.

        Reply
    5. Anu - My Ginger Garlic Kitchen says

      March 31, 2016 at 5:57 pm

      Oh wow! How adorably delish these deviled eggs look, Adina. Homemade liver plate sounds fantastic.

      Reply
      • Adina says

        April 01, 2016 at 4:10 pm

        Thank you, Anu.

        Reply
    6. Angie@Angie's Recipes says

      March 31, 2016 at 3:49 pm

      They must be extremely rich and delicious with homemade liver pate!!

      Reply
      • Adina says

        April 01, 2016 at 4:11 pm

        The pate is the best thing about them, I would eat it without the eggs any time. ๐Ÿ™‚

        Reply
    7. Monica says

      March 31, 2016 at 2:14 pm

      What a great spin on deviled eggs. I'd love to try this. Looks great!

      Reply
      • Adina says

        April 01, 2016 at 4:11 pm

        I think you'd like it, Monica

        Reply
    8. Kate @ Framed Cooks says

      March 30, 2016 at 5:26 pm

      There is no version of deviled egg that I won't try, and this one looks amazing! I love chicken liver with a purple passion.

      Reply
      • Adina says

        April 01, 2016 at 4:12 pm

        Thank you, Kate, I love chicken liver too, but don't get to eat it as often as I'd like too.

        Reply
    9. Cheyanne @ No Spoon Necessary says

      March 30, 2016 at 4:01 pm

      I actually really like chicken liver, but it wasn't until culinary school that I found love for it. I think most people just get scared of the word "liver". I bet these eggs taste fabulous, dear! Liver pate stuffed in some deviled eggs? YES PLEASE! Cheers, girlie! ๐Ÿ˜‰

      Reply
      • Adina says

        April 01, 2016 at 4:14 pm

        It is so soft and creamy (when not cooked to death) and has such a delicate, yet particular flavor, I don't really get why so many people don't like it....

        Reply
    10. Kathy @ Beyond the Chicken Coop says

      March 30, 2016 at 3:12 pm

      This is a different version of deviled eggs for me. I enjoy pate and deviled eggs. Combining the two makes sense and sounds delicious.

      Reply
      • Adina says

        April 01, 2016 at 4:15 pm

        Thank you, Kathy. ๐Ÿ™‚

        Reply
    5 from 1 vote (1 rating without comment)

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