Hard-Cooked Egg Pate

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READY IN: 20mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs, hard-cooked, peeled, and halved lengthwise
  • 3
    tablespoons unsalted butter, at room temperature
  • 2
    tablespoons minced fresh chives
  • 14
    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
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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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