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    You are in: Home / Recipes / Hard-Cooked Egg Pate Recipe
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    Hard-Cooked Egg Pate

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    ratherbeswimmin''s Note:

    Marie Simmons

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    • 3 large eggs, hard-cooked, peeled, and halved lengthwise
    • 3 tablespoons unsalted butter, at room temperature
    • 2 tablespoons minced fresh chives
    • 1/4 teaspoon kosher salt (or more to taste)
    • minced fresh chives, for garnish (or thin radish slices)
    • 12 slices pumpernickel party bread or 12 slices crackers

    Directions:

    1. 1
      Carefully remove the yolks from the whites and very finely chop the whites.
    2. 2
      With the back of a spoon, press the yolks through a sieve into a small bowl.
    3. 3
      Add the whites, butter, chives, and salt; mash with a fork until blended.
    4. 4
      Taste and add more salt, if needed.
    5. 5
      Cover and refrigerate until ready to use.
    6. 6
      Let the pate come to room temperature before serving.
    7. 7
      May garnish with chives or radish slices.
    8. 8
      Spread on bread or accompany with bread or toast and serve.

    Ratings & Reviews:

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    Nutritional Facts for Hard-Cooked Egg Pate

    Serving Size: 1 (504 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1759.6
     
    Calories from Fat 704
    40%
    Total Fat 78.3 g
    120%
    Saturated Fat 38.3 g
    191%
    Cholesterol 866.1 mg
    288%
    Sodium 2915.8 mg
    121%
    Total Carbohydrate 204.2 g
    68%
    Dietary Fiber 9.8 g
    39%
    Sugars 18.1 g
    72%
    Protein 56.4 g
    112%

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