My devilled eggs or what I call ‘stuffed eggs’ are not actually the traditional English devilled eggs and they remind me more of the French cuisine. I use roasted chicken livers to make my own liver pate because the one in supermarkets has so many additives and unhealthy ingredients. If it contains more than 50% liver, it would be surely by mistake. Plus making your own chicken liver mixture is very simple – all you need is roasted chicken livers.
These eggs are always on demand and they make you full very quickly, it’s just their taste that makes me want to eat more than I need.
One serving consists of 3 devilled eggs.
Total calories: 321
2 Net carbs, 21 g of Protein, 25 g of Fat and 1 g of Fiber.
- 1 tsp Smoked Paprika powder
- 1 tsp Fine Himalayan Pink Salt
- 50 g Butter With Sea Salt Crystals
- 90 g Hellman’s Light Mayo for mixture
- 9 Large Eggs (Boiled)
- 2 tbsp Hellman’s Vegan Mayo for coating
- 1 teaspoon (5g), Original English Mustard
- 300 g Chicken Livers (Roasted)
- 1 Lemon
1. Heat the oven at 220 C.
2. Place the chicken livers in a parchment paper-lined baking tray and sprinkle them with pink salt. Cover them with an aluminium foil and bake them for 30 minutes.
3. Meantime, place a saucepan on the hob and bring the water to boil. Once it’s boiling, add the eggs with a spoon into the pan and bring back to the boil for 5 minutes. Remove the saucepan from heat and leave it covered for 10 minutes. After 10 minutes, place the eggs in a bowl filled with cold water. Once the eggs have cooled down, you can start peel them carefully.
4. When the chicken livers are ready, remove them from the oven and leave them to cool down. Then chop the liver in small pieces and place them into a medium size bowl.
5. Slice the eggs in half lengthwise and remove the yolks. Add the egg yolks on top of the chopped liver.
6. Microwave 50 g of butter (with sea salt flakes) for 30 seconds and add it to the bowl. The butter can also be at room temperature.
7. Blend with a stick blender or in a food processor until all ingredients are mixed. Add 90 g of mayonnaise and one teaspoon of Classic English mustard. Continue to blend until the mixture becomes smooth and all ingredients are well combined.
8. Evenly disperse heaping teaspoons of the chicken liver mixture into the egg whites. Coat each egg filling with a thin layer of mayonnaise and then sprinkle with paprika and parsley leaves.
9. Serve with avocado and asparagus. When serving, squeeze some lemon juice on top of the eggs.