Deviled Eggs (with Liverwurst or Deviled Ham)
This classic deviled egg recipe offers a savory twist by incorporating liverwurst or deviled ham into the creamy yolk filling. Simple to prepare, these flavorful bites are perfect as an appetizer, snack, or addition to any party platter. A quick and satisfying dish with a rich, unique flavor profile.
Equipment
- 1 Saucepan For boiling eggs
- 1 Mixing Bowl For preparing the filling
- 1 Fork For mashing yolks and mixing
- 1 Sharp Knife For halving eggs
- 1 Small spoon For filling egg whites (or piping bag for refined presentation)
Ingredients
Main
- 4 Eggs
- 1/2 can Liverwurst or Deviled Ham Spread
- 1 TBS Mayonnaise
- Salt
- Paprika
Instructions
- Gently place eggs in a saucepan and cover with cold water by at least one inch. Bring water to a rolling boil, then immediately turn off the heat, cover, and let stand for 10-12 minutes for firm yolks.
- While eggs are resting, prepare an ice bath. Once the 10-12 minutes are up, transfer the eggs immediately to the ice bath and let them cool completely for at least 5 minutes.
- Carefully peel the cooled eggs under cool running water for easier removal of the shell.
- Using a sharp knife, slice each peeled egg lengthwise and gently scoop out the cooked yolks into a small mixing bowl.
- Add the liverwurst or deviled ham spread and mayonnaise to the yolks in the bowl.
- Using a fork, thoroughly mash the ingredients together until a smooth and creamy mixture is formed.
- Season the mixture with salt to taste, mixing well.
- Carefully spoon the yolk mixture back into the hollows of the egg white halves. For a neater presentation, a piping bag can be used.
- Lightly dust the filled deviled eggs with paprika for color and a subtle smoky flavor.
- Arrange the deviled eggs on a serving platter and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld and for optimal texture.
Notes
Achieving perfectly cooked hard-boiled eggs is crucial; boil gently to prevent green yolks and immediately transfer to an ice bath for easy peeling and to stop cooking. For the filling, mash the liverwurst or deviled ham thoroughly to ensure a smooth, uniform texture, then incorporate mayonnaise incrementally until the desired creamy consistency is reached. Always taste and adjust salt and paprika. A touch of Dijon mustard or a splash of pickle juice can add a tangy counterpoint. Ensure the eggs are thoroughly chilled before serving for optimal flavor and texture.