Devilled eggs with chicken liver pâté

Devilled eggs with chicken liver pâté

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(1 ratings)

Prep: 25 mins Cook: 30 mins

More effort

Makes 12

A modern take on the traditional devilled egg and an ideal Easter snack. Top with chicken crackling for an extra bit of crunch

Nutrition and extra info

  • Gluten-free

Nutrition: per egg

  • kcal122
  • fat9g
  • saturates3g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein10g
  • salt0.2g
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Ingredients

  • 6 organic free-range eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tbsp unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tbsp extra virgin olive oil
  • ½ tsp chopped fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 small garlic clove, chopped
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g chicken liver, trimmed
  • 1 tbsp Fino sherry
  • 3 spring onions 1 chopped, 2 thinly sliced to garnish
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • good grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • pinch of cayenne pepper
  • ½ tbsp lemon juice
  • Chicken crackling (see Goes well with)

Method

  1. Put the eggs in a large saucepan and cover with water. Bring to the boil, then simmer for 8 mins. Drain and cool under a cold tap. Peel the eggs, cut in half and remove the yolks, reserving for later.

  2. In a non-stick frying pan, melt the butter with the olive oil over a medium-high heat. Add the thyme, garlic, shallot and a good pinch of salt. Cook for 4 mins or until softened and fragrant.

  3. Add the liver and season. Cook for 2 mins on each side until browned. Add the Sherry and cook until most of the liquid has evaporated and the liver is cooked but slightly blush inside. In a food processor, combine the pan contents, the chopped spring onion, yolks, spices and lemon juice, and pulse until smooth.

  4. Transfer to a piping bag and pipe into the whites, (see our guide on how to make your own piping bag here). Garnish with chicken crackling (see Goes well with for recipe) and sliced spring onions.

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Comments, questions and tips

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Gadget lady
21st Mar, 2016
1.3
I found the chicken liver pate was very stiff I personally think there was to much egg yolks will do it again with a different chicken pate
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