Hard-Cooked Egg Pate

Marie Simmons

• Ready In: 20 mins
• Yields: 3/4 cup

Ingredients

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