Deviled Eggs with Chicken Liver Pate

Deviled eggs with chicken liver pate
 
  • 12 eggs
  • 2 teaspoon horseradish mustard
  • mayonnaise
  • 7 ounces chicken liver
  • 1 oz fresh butter
  • 1 lettuce
  • Salt and pepper
 
Silicone Slotted Turner

  • Put the eggs in a pot with cold water.
  • 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.
  • Peel and cut the eggs along the longest diameter.
  • Pop out the yolks in a separate bowl.
  • Boil the chicken liver and mash it with a fork. Add butter, salt and ground black pepper and mix very well until creamy.
  • Fill each half of the white shell with the creamy chicken liver mixture.
  • Decorate each egg with an olive or a slice of pickle.
  • Served the deviled eggs on a serving plate garnished with lettuce leaves.
  • Save the yolks to make another easy egg spread appetizer.
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