I hate throwing up food but I don't mind having leftovers. I love cooking with them. The reason? I think that you need to use your imagination to turn out something that doesn't look too appealing into something delicious. For me, it is kind of like a game and for that is one of my favorite cooking types.

Now, you can eat boiled eggs any time you want, but for making deviled eggs, Easter is the best period of the year. Because I don't know about you, but in our house, we always paint more eggs than we need. So, I am about to tell you how to make deviled eggs and find some use for those Easter leftovers.

There are so many deviled egg ideas out there - from classic dishes to deviled eggs without mayo. For today, I made a mix of family recipes with some personal touches.

• First of all, you can make this recipe without waiting for Easter to come and go. But how long to boil eggs for deviled eggs? I like to put the water boiling in a pot. Once the boiling starts, I carefully place the eggs in the pot and let them boil for 10 minutes.
• Let them cool completely, then peel them.
• Make a vertical cut on each egg right in the middle. Take out the yolks. Put 9 into a bowl and one in another.
• Take the bowl that has one egg yolk. Pour the fresh egg yolk on it, and with a whisk, stir them until you get a nice and even mixture. Carefully pour the sunflower oil, one tsp at a time, stirring continuously. Add the mustard and stir until the mayo forms. Of course, you can use store-bought, but it is not the same.
• Move your focus on the other bowl. With a fork, crush the egg yolks. Combine them with the liver pate, sriracha, one tbsp of mayo. Grate the cheddar in there, then season the mixture with salt and pepper to taste.
• Fill the egg whites with the mixture, top them with the rest of the mayo and sprinkle some chopped chives. You can grate some more cheddar on them for extra garnish if you like.
• Serve immediately or store in the fridge for the next day.

Are these classic deviled eggs? No. Are these even the best deviled eggs out there? Well, that is something for you to decide.

However, if you are curious about the origin of this recipe, I will tell you that a version of it goes all the way back to Ancient Rome. The dish grew and became one of the most appreciated appetizers in North America and Europe from then to now.

* For more leftover recipes, you can check out our Huevos Rancheros Recipe.

** Don't forget to tag us on Instagram when making this appetizer.