Name: Devilled eggs with chicken liver pâté
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes 12
Cuisine: British
Ingredients: 6 organic free-range eggs; ½ tbsp unsalted butter; ½ tbsp extra virgin olive oil; ½ tsp chopped fresh thyme; 1 small garlic clove chopped; 1 shallot finely chopped; 250g chicken liver trimmed; 1 tbsp Fino sherry; 3 spring onions 1 chopped, 2 thinly sliced to garnish; good grating of nutmeg; pinch of cayenne pepper; ½ tbsp lemon juice; Chicken crackling (see goes well with)

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Devilled eggs with chicken liver pâté

Devilled eggs with chicken liver pâté

Rosie Birkett

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Makes 12

More effort

Prep: 25 mins

Cook: 30 mins

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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

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Chicken crackling

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Ingredients

Nutrition

Units:

MetricUS

6 organic free-range eggs
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
½ tsp chopped fresh thyme
1 small garlic clove

chopped
1 shallot

finely chopped
250g chicken liver

trimmed
1 tbsp Fino sherry
3 spring onions

1 chopped, 2 thinly sliced to garnish
good grating of nutmeg
pinch of cayenne pepper
½ tbsp lemon juice
Chicken crackling (see goes well with)

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Nutrition: per egg

kcal122
fat9g
saturates3g
carbs0g
sugars0g
fibre0g
protein10g
salt0.2g

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.

Recipe from Good Food magazine, March 2016

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