Deviled Eggs with Chicken Liver Pâté – Creamy, Flavorful Appetizer

Elevate your deviled eggs with a rich and creamy chicken liver pâté filling, balanced by tangy mustard and a light yogurt-mayo blend. Perfect for parties, holidays, or as a savory snack, this recipe yields 24 elegant bite-sized treats bursting with flavor.

🕒 Prep & Cook Time: 25 minutes

🍽️ Yield: 24 deviled egg halves

🥄 Ingredients

12 eggs
120 g chicken liver pâté (or preferred liver pâté)
2 teaspoons mustard
Mayonnaise (made from 1 egg, 1 teaspoon mustard, and oil)
2 tablespoons yogurt
Salt and pepper, to taste
Chili powder or sweet paprika (optional, for garnish)
Fresh parsley, finely chopped (optional)

👩‍🍳 Instructions

Hard boil the eggs: Place eggs in a pot and cover with cold water. Heat over medium until water boils. Reduce heat to low and simmer gently (no rolling boil) for 12 minutes. Drain hot water and immediately place eggs in cold water for 15 minutes to cool completely. Peel eggs carefully; slightly older eggs peel easier.
Prepare mayonnaise: While eggs cook, make mayonnaise by blending one egg, mustard, and oil. Season lightly with salt.
Prepare filling: Slice eggs lengthwise and carefully remove yolks. Place yolks in a bowl and mash thoroughly with a fork until crumbly. Add pâté, salt, and pepper; mix until smooth. Stir in mustard and 4 tablespoons of prepared mayonnaise. Mix until fluffy and well combined. Transfer filling to a piping bag or plastic bag with a cut tip.
Mix yogurt-mayo: In remaining mayonnaise, stir in yogurt for a lighter cream to spread.
Assemble: Spread a thin layer of yogurt-mayo on a serving platter. Arrange egg whites cut side up on top. Pipe the pâté filling evenly into each egg white half.
Garnish: Using a fine sieve, sprinkle chili powder or sweet paprika lightly over the eggs. Optionally, scatter some chopped parsley between eggs for freshness and color.
Chill: Refrigerate until serving for flavors to meld.

💡 Tips

For easier peeling, use eggs that have been refrigerated for a few days.
Adjust mustard and seasoning to taste in the filling.
The piping bag makes filling neat and elegant, but a small spoon works too.
These can be prepared a day in advance and stored chilled.

🎉 Perfect For

Holiday parties and gatherings
Elegant appetizers and finger food
Enhancing any buffet or picnic spread

📝 Final Thoughts

This deviled eggs recipe with chicken liver pâté is a luxurious twist on a classic favorite, combining smooth textures and bold flavors in every bite. The subtle heat from chili or paprika adds a beautiful finish to these crowd-pleasing treats.