These gourmet chicken liver pâté deviled eggs are sure to impress. They’re surprisingly easy to make and full of rich, silky flavor.
I have to credit my mother-in-law for this clever idea. A few weeks ago, while we were brainstorming unusual deviled egg flavors, she suggested combining pâté with deviled eggs — and it was brilliant. I loved it immediately.
Chicken liver pâté isn’t something I eat every day, but when it’s made well it’s rich, smooth and delightfully indulgent. You don’t even have to be a liver lover to enjoy this version of deviled eggs: the pâté blends with the egg yolks and mayo into a harmonious, elegant filling that guests will remember.
If the name sounds plain, call them Deviled Eggs with Pâté de Foies de Poulet — sounds fancier, right?
About the eggs: our hens at the ranch lay so many we rarely buy eggs. You might wonder whether you should age the eggs before making deviled eggs. I don’t — I use them fresh, even just a couple of days old. As I mentioned in another post, I steam my farm-fresh eggs rather than boiling. I don’t have a scientific reason, just a method that works every time. I’ll also share a simple trick for peeling hard-cooked eggs with minimal damage — fresh eggs can be the worst to peel, but this helps a lot.
Here’s my peeling method: after the eggs have cooled, softly tap each on the counter so the shell is cracked all over. Don’t peel them yet — put the cracked eggs back into the bowl of water. After you’ve cracked all the shells, pick up the first egg and gently peel. The water slips under the thin membrane and the shell comes away easily. Try it — it really works.
Now for the pâté. Despite sounding gourmet, chicken liver pâté is simple to prepare. The one important step is soaking the livers in milk for about 30 minutes. This isn’t wasteful — it tones down the stronger, gamey flavors so the pâté becomes milder and more approachable. That’s why I say you don’t need to be a liver fan to enjoy these deviled eggs.
For the pâté, I adapted a well-tested recipe and simplified it for these deviled eggs. The result is a smooth, flavorful pâté made from sautéed chicken livers, garlic, thyme, a splash of sherry and a touch of lemon. Pulse the cooked livers with scallions and lemon juice in a food processor until creamy, then combine with egg yolks and mayo for an irresistible filling.
These were a hit at the ranch — everyone loved them and asked for more. I hope you’ll try them this weekend and enjoy the unexpected elegance of pâté-filled deviled eggs.
Chicken Liver Pate Deviled eggs
Print Recipe
Ingredients
- 6 eggs
- 3 tablespoons mayo
For Chicken Pate:
- 5 oz 140gr chicken liver, trimmed
- 1/3 cup milk
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons Sherry cooking wine
- 1 scallion chopped
- 1 tablespoon lemon juice
Instructions
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Soak the chicken livers in milk for about 30 minutes to reduce strong, gamey flavors.
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Bring a pot of water to a boil. Steam the eggs over the boiling water for 15 minutes, then transfer them to cold water to cool. Peel, halve the eggs and remove the yolks.
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In a skillet, melt the butter over medium-high heat and sauté the minced garlic until fragrant. Drain the livers and add them to the skillet. Season with thyme, salt and pepper and cook about 2 minutes per side until browned. Add the sherry and cook until most liquid has evaporated and the livers are cooked through. Transfer the cooked livers to a food processor with the chopped scallion and lemon juice and pulse until smooth to make the pâté.
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In a medium bowl, combine the chicken liver pâté, egg yolks and mayonnaise. Mix until smooth. Fill a piping bag fitted with a star tip and pipe the mixture into the egg whites. Garnish with thinly sliced scallions if desired and serve immediately.
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