Rich, savory, and deeply nostalgic, Liver & Onion Deviled Eggs are a vintage-style appetizer that blends creamy yolks with liver pâté and a touch of onion for bold flavor. This version leans into old-school charm with a smooth, umami-packed filling that’s perfect for special occasions or retro spreads.
Main Ingredients:
- Eggs (6 large)
- Liverwurst or Chicken Liver Pâté (3 tablespoons)
- Mayonnaise (2 tablespoons)
- Mustard (1 teaspoon)
- Minced Onion (1 teaspoon)
- Salt (⅛ teaspoon)
- Pepper (⅛ teaspoon)
- Paprika (for garnish)
Basic Cooking Steps:
Instructions:
- Boil the Eggs: Place 6 eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath and cool completely.
- Peel & Halve: Peel the eggs and slice in half lengthwise.
- Make the Filling:
- Scoop yolks into a bowl and mash.
- Add 3 tablespoons liverwurst or chicken liver pâté, 2 tablespoons mayonnaise, 1 teaspoon mustard, 1 teaspoon minced onion, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
- Mix until smooth and creamy.
- Fill the Eggs: Spoon or pipe the mixture into the egg white halves.
- Garnish: Sprinkle with paprika. Add a thin pickle slice or jalapeño ring for extra flavor and texture.
- Serve or Chill: Serve immediately or refrigerate, covered, for up to 24 hours.
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