Stuffed eggs (Deviled eggs)

Boil the eggs hard. Peel them and cut them in halves along their length. Remove the yolks carefully with a spoon or by hand and put them in a 1 qt bowl. Smash them with a fork, add half of the mayonnaise, 25 g liver pate, salt and pepper. Mix until you have a smooth paste with no lumps. Peel the pickle, chop it in very small pieces, and add it in. Mix well. Taste it and see if you would like more liver pate, or and pepper.

Make a sauce from the remaining mayonnaise, sour cream and salt, not too thick. Pour it over the eggs and decorate with pickled red peppers, cucumber, olives and/or parsley.