Egg Pâté

This pâté is especially good as an appetizer before a big meal. Vegetarians, take note — this one's for you: a light, not-too-rich, yet satisfying egg pâté. It's perfect as a starter before the main course. Give it a try, you won't be sorry!

Annelly

Recipe author

Composition / ingredients

Servings:

Onion

220

Eggs

Walnuts

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 57 % 17 g

Carbohydrates 17 % 5 g

200 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:

Finely chop the onion, then heat the vegetable oil in a skillet and sauté the onion until golden. Put the sautéed onion, hard-boiled eggs, and nuts in a blender and run it on high until everything turns into a smooth mass. If you're not sure your blender is up to it, grind the walnuts ahead of time — in a mortar, for example. If it's not blending well, add a tablespoon or two of water. Personally, I like the pâté a little chunky rather than perfectly smooth, so I don't blend it too long. Season with salt and pepper to taste and mix thoroughly. A little fresh herbs or garlic makes it even tastier. Transfer the mixture to a bowl and chill. Serve on crackers, toast, or crispbread. Enjoy!