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!
Servings: 16 deviled eggs
Calories: 177kcal
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.
Nutrition
Serving: 2halves | Calories: 177kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 272mg | Sodium: 174mg | Sugar: 1g