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Devilled eggs with chicken liver pâté

Devilled eggs with chicken liver pâté

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Rating: 2 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per egg
NutrientUnit
kcal122
fat9g
saturates3g
carbs0g
sugars0g
fibre0g
protein10g
salt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2016

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Rating: 2 out of 5.1 rating
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