Deviled Eggs with Homemade Liver Pate

Hard-boil eggs and cool completely. Halve eggs, remove egg yolks, and place them in a bowl large enough to hold all other ingredients.

In the meantime, wash chicken livers and dry well with kitchen paper.

Heat 1 tablespoon of the oil in a nonstick pan. Cook onion until golden brown and remove from pan. Place in the bowl with the egg yolks.

Heat remaining tablespoon of oil and fry chicken liver on all sides, turning often, until brown on the outside but still a little pink in the middle, about 4–5 minutes. Take out of the pan and cool. When cool, chop liver into small pieces and add to the bowl.

Mix egg yolks, onions, chicken livers and crème fraiche. Blend until smooth and add salt to taste. Transfer the filling into a piping bag with a star nozzle and pipe the mixture into the egg halves.

Sprinkle with sweet paprika powder and garnish to your liking. You could use gherkins, olives, scallions, parsley, dill or other fresh herbs. Refrigerate until ready to serve.