Share on facebook
Share on twitter
Share on whatsapp
Share on delicious
Share on pinterest
Share on email

Romanian Devilled Eggs with Goose Liver

romanian devilled eggs with goose liver

These Romanian devilled eggs with goose liver (oua umplute) are often served as an Easter treat, but can be enjoyed any time of the year. I used Canada goose liver for these particular ones, but feel free to use duck, chicken, or turkey livers. You may end up with a little bit of extra filling at the end, try spreading it on fresh bread and eating it for lunch, delicious! 

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Ready in30 min
  • Yield6 devilled eggs


For the Liver Paste

  • 2 oz (60g) raw poultry liver
  • 1/2 small onion, peeled, trimmed, and cut into quarters
  • 1 tablespoon (15ml) butter
  • 1/4 cup (60ml) water
  • 1 pinch (1/2 teaspoon) kosher salt
  • 1 small pinch black pepper

For the Devilled Eggs

  • 3 large eggs, room temperature
  • 1 teaspoon (5ml) prepared horseradish
  • 2 tablespoons (30ml) mayonnaise 
  • 2 tablespoons (4g) minced onion
  • Smoked paprika, for garnish
  • Fresh herbs, for garnish (fennel leaves, dill, parsley, etc.)


For the Liver Paste


In a small pot, add liver piece(s), onion, butter, water, salt, and pepper. 

Bring to a boil, then cover and reduce to medium low. 

Cook for approximately 7-10 minutes or until water is almost completely evaporated. Check and stir every couple of minutes. 

When water is pretty much gone, remove from the heat and let cool.


Use a blender, food processor, or mortar and pestle to blend the liver and onion into a paste, OR mince very, very finely with a knife, scraping the resulting mash back and forth with the flat of the blade to mash it further. Set aside. 

For the Devilled Eggs


Meanwhile, bring a large pot of water to a roiling boil. 

Gently add the room temp eggs with a spoon and set a timer for 10 minutes. 

Once 10 minutes is up, dump out the hot water and run cold water over the eggs to stop them from cooking. 


Peel the eggs, then cut them in half. 

Using a little spoon, gently scoop out the yolks and move them to a bowl.

Mash the yolks with a fork, then add the horseradish, mayo, onion, and liver paste. Mix very well. 


Either spoon the resulting liver-yolk mixture back into the empty egg whites, OR put the paste into a small ziplock bag and snip the bottom corner off the bag with scissors. Seal the bag, then squeeze the bag with the cut corner hovering over the egg whites. “Pipe” out the paste evenly into each egg white.

You may end up with a little bit left over, enjoy this on bread as a snack!


Garnish the eggs with a dusting of paprika and some fresh herbs. You could garnish with sliced black olives, cayenne, sliced pickles, green onions, or sliced cherry tomatoes as well. Enjoy!

Share this recipe:

Share on facebook
Share on twitter
Share on whatsapp
Share on delicious
Share on pinterest
Share on email

You might also like: