Easter’s around the corner, so ready your brushes and paint! Now, what do you do with all of those dyed eggs after the hunt is done? Whatever you do, there's absolutely no reason to throw perfectly good eggs into the trash. Instead, here’s an idea: a Romanian gourmet twist on the deviled egg with chicken pâté and paprika.
Ingredients for Deviled Eggs with Chicken Pate:
Method of preparing the Deviled Eggs with Chicken Pate:
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Peel and cut the eggs lengthwise into boats. Remove the yolk (don't damage the egg white) and place in a separate bowl or in a food processor.
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Fry the onion in olive oil until golden-brown. Add the onion to the yolks.
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Fry the chicken liver for 4 minutes, turning often until brown from the outside but pinkish inside. Chop the liver and add to the yolks.
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Add crème fraiche, black pepper, and salt to the mixture and blend until smooth and uniform.
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Siphon the pâté into the egg whites using a pastry bag, preferably star-shaped and sprinkle paprika over.
Chef's Tip:
Garnish with black olives, chopped bell peppers, scallions, or fresh herbs.
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