Eggs stuffed with pâté

Name: Eggs stuffed with pâté
Ingredients: 6 eggs; 100 g pâté; 1 tablespoon margarine; 3 tablespoons homemade mayonnaise; 1/4 teaspoon salt; 1000 ml water

Appetizers - Eggs stuffed with pâté by Elisaveta O. - Recipia

Eggs stuffed with pâté and mayonnaise are served cold on an appetizer platter, with the filling nestled in the egg white halves. You’ll usually find them among the cold appetizers at festive meals, and the yolk and pâté mixture stays smooth and easy to scoop with a teaspoon. I arrange them in a circle on the platter so they’re easy to reach. Prep: 15 minutes. Cook: 10 minutes. Rest: 15 minutes. Total time: 40 minutes. Servings: 4. Approximately 280 kcal and 14 g protein per serving.

Ingredients

6 eggs
100 g pâté
1 tablespoon margarine
3 tablespoons homemade mayonnaise
1/4 teaspoon salt
1000 ml water

Preparation

1. Put the eggs in a saucepan and pour 1000 ml water over them. Boil for 10 minutes from the moment the water comes to a boil, until the yolks are hard. 2. Let the eggs cool for 15 minutes, then peel them and cut them in half lengthwise. Scoop the yolks into a bowl. 3. Mash the yolks with a fork, then add the pâté, margarine, mayonnaise and salt. Mix until you have a smooth paste with no lumps. 4. Arrange the egg white halves on a platter and fill them with the paste. The filling should sit in the egg whites without running.

Notes

For a smooth paste, mash the yolks with a fork first, and don’t rush the mixing after adding the pâté. A firmer pâté is easier to mix in if you leave it on the counter for 10 minutes beforehand. The pâté may already be salty, so taste the mixture before adding all the salt. Arrange them on a platter with lettuce leaves and slices of toast. Keep the eggs covered in the fridge and eat them within 3 days. You can replace the margarine with 1 tablespoon soft butter; this version also contains dairy, and the dish contains eggs.