Devilled eggs with chicken liver pâté

• organic free-range eggs↗6
• unsalted butter↗½ tbsp
• extra virgin olive oil↗½ tbsp
• fresh chopped thyme½ tsp
• small garlic clove↗1

  chopped

• shallot↗1

  finely sliced

• chicken liver↗250g g

  cleaned

• Fino sherry↗1 tbsp tbsp
• green onion↗3

  1 chopped, 2 thinly sliced for garnish

• nutmeg↗good grating of
• cayenne pepper↗pinch of

  pinch

• lemon juice½ tbsp ½ tbsp
• Chicken skin (see “Pairs well with”)↗

Step-by-step instructions

1. 1

   Place the eggs in a large saucepan and cover with water. Bring to a boil, then simmer gently for 8 minutes. Drain and cool under cold running water. Peel the eggs, cut them in half and remove the yolks, setting them aside.

2. 2

   In a non‑stick skillet melt the butter with the olive oil over medium‑high heat. Add thyme, garlic, shallot and a pinch of salt. Cook for 4 minutes until softened and fragrant.

3. 3

   Add the liver and season. Sauté 2 minutes on each side until a golden crust forms. Add the sherry and cook until most of the liquid evaporates and the liver is cooked but still slightly pink inside. In a food processor combine the skillet contents, chopped green onion greens, yolks, spices and lemon juice, blending to a smooth paste.

4. 4

   Transfer to a piping bag and fill the egg whites (see our guide on making a bag). Garnish with chicken skin (see “Pairs well with”) and finely sliced green onion.