Easy Deviled Eggs Recipe {Romanian Deviled Eggs with Liver Pate and Mayonnaise Sauce}

Easy Deviled Eggs with Liver Pate

➡️ Searching for the best cold appetizer recipes? Look no further since on this webpage you’ll find out how to make easy deviled eggs with liver pate from scratch. What’s really great about this easy deviled eggs recipe is that you can use any type of liver pate you want, whether it’s pork liver pate or chicken liver pate.

➡️ Deviled eggs may seem old-fashioned to you, but they are still very popular today and are a great way to prepare and eat hard-boiled eggs, which are very important to a healthy and balanced diet. My quick and easy cold appetizers recipe helps you prepare quick deviled eggs with simple and tasty ingredients like spicy liver pate and mayonnaise sauce. I call then Romanian deviled eggs because they are very popular in this Easter European country and are often served placed in a tasty mayonnaise sauce.

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Easy Deviled Eggs with Liver Pate from Scratch

➡️ I assume that most of you know that making deviled eggs is very simple and quick, so I will not insist on this topic. Watch the cooking video below and learn how to make quick and easy deviled eggs with liver pate from scratch using a yummy and easy cold appetizer recipe of Romanian origin!

Easy Deviled Eggs with Liver Pate

Romanian Deviled Eggs with Liver Pate and Mayonnaise Sauce

Romanian Deviled Eggs with Liver Pate is a delightful and unique twist on the classic deviled egg recipe. This Romanian-inspired dish marries perfectly boiled and halved eggs with a luscious and savory liver pate filling. The result is a harmonious fusion of flavors and textures that offers a tantalizing and sophisticated appetizer or snack option.
What sets these deviled eggs apart is the rich and creamy liver pate, which infuses the filling with a depth of umami flavor. It adds a unique and indulgent twist to the traditional deviled egg, elevating it to a level of culinary sophistication.
Whether served as an elegant hors d'oeuvre at special occasions or as a delightful snack, Romanian Deviled Eggs with Liver Pate offer a captivating blend of creamy, savory, and indulgent notes that are sure to delight the palates of those who appreciate a gourmet touch to their culinary explorations.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Romanian
Servings 10 servings


For Deviled Eggs:

  • 10 eggs
  • 10/300 oz/g liver pate, canned or homemade
  • 2 tbsp sour cream with 12% fat
  • fine salt and ground white pepper to taste
  • 1 tsp dried marjoram (you can replace it with thyme or rosemary)

For the Mayonnaise Sauce:

  • 2 tbsp mayonnaise, bought or homemade (view how to make mayonnaise at home)
  • 2 tbsp sour cream with 12% fat
  • ¼ tsp granulated sugar
  • 1 tbsp fine classic mustard such as Dijon mustard (you can use spicy mustard for a more pungent taste)
  • fine salt and ground white pepper to taste


For Deviled Eggs:

  • boil the eggs in salted water until the yolks are hard, wait to cool, then peel them off and cut them lengthwise into two equal parts.
  • remove the yolks with a teaspoon so that egg whites remain whole.
  • crush the yolks with a fork until you get a paste.
  • add liver paste over the crushed yolks.
  • put 2 tbsp of sour cream in the bowl, then season it with salt and pepper to taste.
  • add a teaspoon of dried marjoram (other herbs can be used such as thyme, sage, oregano, rosemary, allspice.)
  • mix the ingredients very well, preferably by mixer or with a kitchen robot to get a very fine paste, without egg yolk lumps.
  • fill the egg white halves with the previously prepared paste, then place them aside.

For the Mayonnaise Sauce:

  • put the mayonnaise in a bowl.
  • add 2 tbsp of sour cream, a little sugar, season with salt and pepper to taste, then add the mustard and mix the ingredients well.
  • pour the mayonnaise sauce on a deeper platter, then lay the egg whites stuffed with liver paste.
  • garnish with some greenery to taste (optional.)
  • put the platter in the fridge for at least 1 hour before serving (recommended.)


Preparation Tips for the Best Results:

1. Select High-Quality Liver Pate: The key to achieving delicious results is to choose a high-quality liver pate. Look for one that’s rich in flavor and has a smooth, creamy texture, as it will be the star of the filling.
2. Perfectly Boil the Eggs: Begin with perfectly boiled eggs. Place them in a pot of cold water, bring it to a gentle boil, then simmer for about 9-12 minutes. After boiling, immediately transfer the eggs to an ice bath to stop the cooking process. This ensures the yolks are creamy and not overcooked.
3. Customize the Filling: Adjust the liver pate filling to your preference. You can add finely chopped herbs like parsley or chives, a touch of Dijon mustard, or a sprinkle of smoked paprika to enhance the flavor and presentation.
4. Use a Piping Bag for Precision: To create a visually appealing presentation, use a piping bag with a decorative tip to fill the egg whites with the liver pate mixture. This allows for precise and elegant results.
5. Garnish Thoughtfully: Consider garnishes that complement the rich flavors of the liver pate, such as capers, a sprinkle of paprika, or a small parsley leaf. These not only add visual appeal but also enhance the overall taste.

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FAQs about the Easy Deviled Eggs Recipe with Liver Pate

Can I use different types of liver pate for this recipe?

Yes, you can experiment with various types of liver pate, such as chicken liver pate or duck liver pate, to customize the flavor and richness of your deviled eggs.

What can I substitute for liver pate if I don’t have it on hand?

If you don’t have liver pate, you can use other creamy spreads like cream cheese or a savory mousse as a filling. While it won’t be the same flavor profile, it can still be delicious.

Are there any dietary considerations for this dish?

Liver pate is typically high in fat and calories, so it’s important to be mindful of portion sizes if you’re following a low-fat or low-calorie diet. Additionally, this dish may not be suitable for those with liver-related dietary restrictions.

How far in advance can I prepare Romanian Deviled Eggs with Liver Pate?

You can prepare these deviled eggs a few hours in advance and refrigerate them until serving. However, for the freshest results, it’s best to assemble and garnish them shortly before serving.

Can I store leftover Romanian Deviled Eggs with Liver Pate?

Yes, you can store any leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the texture may change slightly over time, so they are best enjoyed fresh.

Related Deviled Egg Recipes and Culinary Articles

➡️ Deviled eggs are among the most famous cold appetizer recipes and the one shared on this page is extremely tasty and very easy to make. These hard-boiled eggs filled with pate can be prepared with both pork and chicken pate. The pâté can be flavored with other herbs besides marjoram, such as thyme, sage, oregano, rosemary, or allspice.

➡️ Enjoy making easy deviled eggs from scratch! For additional info, read more about various deviled egg types here. I also recommend other tasty deviled egg recipe available on this site (see below.)



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