Romanian deviled eggs with a creamy chicken liver pate and creme fraiche filling - this simple Easter egg recipe is just amazing!
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.
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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 – they're milder, wonderfully creamy, and comforting.
- Other ingredients: Crème fraiche and garnish ingredients: sweet paprika powder, gherkins/ pickled cucumbers, pickled red peppers, olives, and fresh herbs like parsley or dill.
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 crème 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
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.
In an airtight container in the fridge for 2-3 days.
More Romanian Easter appetizers
Recipe
Romanian Deviled Eggs (with Liver Pate)
Ingredients
Deviled eggs:
- 8 large eggs Notes 1,2
- ½ 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 crème 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 + ½ 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 ½ tablespoon of the oil in a non-stick pan. Cook the onion until golden brown and remove it from the pan.½ 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).1½ 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 crème fraiche and blend the mixture until smooth (with an immersion blender, for instance). Add salt and pepper to taste.3.5 oz crème 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
- Eggs: You can cook fresh eggs for this recipe or use leftover hard-boiled eggs.
- Cooking eggs the way we instruct it prevents greenish yolks, which can occur at high temperatures. Additionally, it saves energy, a positive outcome.
- Livers: Don't overcook the livers, or they'll become dry and grainy.
Anika says
Can i use canned chicken liver pate instead of the frozen chicken liver? If yes, how many small cans can i add?
Adina says
Hi Anika. About 100 g.
Priya says
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
Jennifer @ Show Me the Yummy says
Obsessed with this twist on deviled eggs!
Adina says
Me too. 🙂 Was thinking to make them again tomorrow, I still have hard boiled eggs from Easter...
Chris Scheuer says
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!
Adina says
I think you would, Chris. My husband detests liver, still he loves this filling.
Anu - My Ginger Garlic Kitchen says
Oh wow! How adorably delish these deviled eggs look, Adina. Homemade liver plate sounds fantastic.
Adina says
Thank you, Anu.
Angie@Angie's Recipes says
They must be extremely rich and delicious with homemade liver pate!!
Adina says
The pate is the best thing about them, I would eat it without the eggs any time. 🙂
Monica says
What a great spin on deviled eggs. I'd love to try this. Looks great!
Adina says
I think you'd like it, Monica
Kate @ Framed Cooks says
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.
Adina says
Thank you, Kate, I love chicken liver too, but don't get to eat it as often as I'd like too.
Cheyanne @ No Spoon Necessary says
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! 😉
Adina says
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....
Kathy @ Beyond the Chicken Coop says
This is a different version of deviled eggs for me. I enjoy pate and deviled eggs. Combining the two makes sense and sounds delicious.
Adina says
Thank you, Kathy. 🙂