Hard-Cooked Egg Pate
Marie Simmons
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INGREDIENTS
Nutrition- 3
- 3
- 2tablespoons minced fresh chives
- 1⁄4
-
- 12slices pumpernickel party bread or 12 slices crackers
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DIRECTIONS
- Carefully remove the yolks from the whites and very finely chop the whites.
- With the back of a spoon, press the yolks through a sieve into a small bowl.
- Add the whites, butter, chives, and salt; mash with a fork until blended.
- Taste and add more salt, if needed.
- Cover and refrigerate until ready to use.
- Let the pate come to room temperature before serving.
- May garnish with chives or radish slices.
- Spread on bread or accompany with bread or toast and serve.
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