Egg Pâté recipe
information
Hard-boiled eggs can be kept, unshelled, in a polythene bag in the refrigerator for 3-4 days.
ingredients
Serve as a dinner party starter or snack with toast fingers or bread rolls.
200 g (7 oz) full-fat soft cheese
4 hard-boiled eggs, shelled and roughly chopped
1 tablespoon finely snipped chives
salt and freshly ground black pepper
stuffed olives, sliced, to garnish
4 hard-boiled eggs, shelled and roughly chopped
1 tablespoon finely snipped chives
salt and freshly ground black pepper
stuffed olives, sliced, to garnish
method
1. Put the cheese into a bowl and beat until soft. Beat in the chopped eggs and chives and season well with salt and pepper.
2. Spoon into 4 individual dishes. Smooth the top of each with a palette knife, cover with cling film and refrigerate for 30 minutes.
3. To serve: garnish with the olive slices and serve at once.
2. Spoon into 4 individual dishes. Smooth the top of each with a palette knife, cover with cling film and refrigerate for 30 minutes.
3. To serve: garnish with the olive slices and serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
