How to MEAT: Pâté Deviled Eggs with Claire Robinson

How to MEAT: Pâté Deviled Eggs with Claire Robinson


I’m Claire Robinson. I am in my kitchen
right now tossing deviled egg yolks. So boiled my eggs, chilled them down until I
could handle them and I pulled all the yolks out. Now, you want to know why I’m
making deviled eggs? Because I’ve been telling you ways that you can make pâté
crostini. Take that to the next level maybe make a salad. You can really
actually cook with pate and I always have leftover pate at my house because I eat
it regularly. So I’m gonna take the chicken liver pate
which is one of my favorites that Schaller and Weber makes. I’ll show you
what I do. I take a knife and I poke it in and that’s how I get it out. See
how smooth that is? Man that is sexy. So now I’m getting into a paste which is
exactly what I want every deviled egg has got to have a little bit of mustard
and a little bit of mayonnaise. That’s what we’re gonna add ’cause I kind of feel
like you need the tang. I’m just gonna add a little dollop, not too much and a
little dollop of mayonnaise and just keep mixing. Let’s see where we are. Mmm, ok. A little bit of pepper. Now
this is a pink Himalayan salt by this company called Evolution and I really
like it. It’s like salt but not salty. That’s the difference between using good
salt. For luck. Alright, so I’m going to add a little bit of tarragon. All right,
I’m gonna get real fancy here we’re gonna do some scissor work and that’ll just add just a touch of
color which is nice. Now we just have to pipe it into our egg. So I’m gonna grab a
plastic bag, a resealable plastic bag. This is my little trick. I’m turning it
into a makeshift pastry bag. Alright so you kind of take one of the corners make
a little cone shape and just start spooning it in and then you kind of ball
it to the end squeeze it and then I take a pair of scissors and make a hole. So I
like to take an herb. I’m gonna use chives here because I actually want to
top mine with chives because I wanted chives in it but I do want to add chives
and tarragon and it gives some color and now my little eggies won’t slide. Now
pick up my egg half and you pipe it in. By the way not hard. I’m gonna show you how you top this and
finish it off. I’m actually gonna cut a little bit of fresh chive. Garnish should
make sense. It should be like an added flavor. A little bit of salt and a little bit
of pepper because you got to make sure that the egg itself has peppers. You see
that my pepper is red it’s because I’m actually doing a little bit of crushed
red pepper. I don’t know a soul that wouldn’t love that. it’s amazing.

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