These gourmet chicken liver pâté deviled eggs are designed to impress. They’re surprisingly simple to make and deliciously rich.
I have to give credit to my mother-in-law for this brilliant idea. A few weeks ago, while we were brainstorming unusual deviled egg flavors, she suggested this unconventional combination — and I loved it.
Chicken liver pâté isn’t something I reach for every day, but when it’s made well it’s silky, rich, and wonderfully distinctive. You don’t have to be a liver lover to enjoy these deviled eggs. The pâté blends with the egg yolks and mayonnaise to create a balanced, elegant filling that will surprise and delight your guests.
If “chicken liver” sounds unappealing, you can call them Deviled Eggs with Pâté de Foies de Poulet — fancy enough?
About the eggs: our ranch hens are laying constantly, so I use fresh farm eggs rather than store-bought ones. You might wonder whether I age the eggs before making deviled eggs. I don’t — I use them right away, even 2–3 days old. As I shared previously, I steam my farm-fresh eggs, which gives consistent results. I’ll also share a quick tip for peeling hard-cooked eggs with minimal damage — even fresh eggs can be stubborn to peel.
Here’s my peeling trick: after cooking and cooling the eggs, gently tap each egg on the counter so the shell is cracked all over but not removed. Place the cracked eggs back into the bowl of water. Once all shells are cracked, pick up the first egg and carefully peel it. Water slips between the shell and the thin inner membrane, making the shell come away easily. It works like magic — try it.
Now, the chicken liver pâté. Don’t be intimidated — a simple sauté and a quick spin in the food processor produce a smooth, flavorful pâté. Soaking the liver in milk for about 30 minutes before cooking is worth the small effort; it reduces any gamey notes and yields a milder, more approachable flavor.
The pâté here is adapted from a classic recipe; the method is straightforward and yields excellent results.
These deviled eggs were a big hit at the ranch — everyone loved them and asked for more. I hope you give them a try this weekend.
Chicken Liver Pâté Deviled Eggs
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
For the chicken pâté
- 140 g (5 oz) chicken livers, trimmed
- 1/3 cup milk (for soaking)
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Sherry cooking wine (or similar)
- 1 scallion, chopped (plus extra for garnish)
- 1 tablespoon lemon juice
Instructions
- Soak the livers in milk for about 30 minutes to soften and reduce any gamey flavor. Drain and pat dry before cooking.
- Bring a pot of water to boil. Place eggs in a steamer and steam over boiling water for 15 minutes. Submerge the cooked eggs in cold water until cooled, then peel, halve, and remove the yolks.
- In a medium skillet, melt butter over medium-high heat. Add minced garlic and cook until fragrant. Add the drained livers, season with thyme, salt, and pepper, and sear until browned on both sides, about 2 minutes per side.
- Add Sherry and cook briefly until most of the liquid evaporates and the livers are cooked through. Transfer the cooked livers to a food processor with the chopped scallion and lemon juice; pulse until smooth to make the pâté.
- In a bowl, combine the chicken liver pâté, the reserved egg yolks, and mayonnaise. Mix until smooth. Spoon or pipe the mixture into the egg white halves. Garnish with thinly sliced scallions if desired and serve immediately.
Did you make this recipe? Please leave a review and tell us how it turned out!
Nutrition
