Egg pate is a versatile appetizer that can be prepared for breakfast or served on a holiday table. There are a lot of variations of this pate - with vegetables, mushrooms, beans, garlic and herbs, mayonnaise and sour cream, various spices and herbs. To surprise unexpected guests, you will need literally 15 minutes; you can serve the pate in a bowl, in tartlets or spread on pieces of bread.

Ingredients

• 4 chicken eggs
• 2 tbsp. l. mayonnaise (medium or high fat)
• 1 carrot
• 1 onion
• 3–4 sprigs of fresh herbs
• 3 pinches of salt
• 2 pinches of black pepper
• 2 tbsp. l. refined vegetable oil
• 1–2 cloves of garlic

Preparation

1. Hard-boil the eggs, peel, cut into small pieces, and place in a bowl.

2. Peel the carrots and grate on a coarse grater. Peel the onion and cut into small cubes.

3. Heat the oil in a frying pan, saute the chopped vegetables over low heat until soft - 5-7 minutes, stirring with a spatula, then transfer to a bowl with the eggs, add mayonnaise.

4. Salt the appetizer, add spices, as well as finely chopped fresh parsley. You can use dill and green onions.

5. Using an immersion blender, turn all the products in the bowl into a homogeneous mass of creamy consistency - this is the egg pate. Taste to see if there is enough salt and spices, add if necessary.

Let my diet go down the drain,
but I'll eat plenty of pate!

It is difficult to say who exactly and when first came up with the idea of ​​​​cooking pates. However, already in the 14th century, recipes for pasty dishes appeared in French cookbooks, for the preparation of which it was recommended to use ox tongue, meat and offal of a rooster, woodcock, rabbit, pigeons, large and small game. Thanks to the indefatigable imagination of modern chefs, not only meat, but also fish and mushroom pates have appeared, in which vegetables are often a frequent component. I offer you a very tender and aromatic pate made from walnuts and eggs. Onion confiture will add a special note to this pate. A fairly simple composition, but at the same time an extraordinary and unforgettable taste that can win the hearts of even spoiled gourmets. Great idea for using up extra eggs left over from the Easter holidays.

Recipe information

Cooking method: in a blender.

Preparation time: 15 minutes.

Cooking time: 20 minutes.

Ingredients:

• walnuts – 2 handfuls
• boiled chicken eggs – 2-3 pcs.
• onion confiture – 2 tbsp. l.
• hard cheese – 50 g
• garlic – 1 clove
• sour cream (or mayonnaise) – 2-3 tbsp. l.
• black pepper.

Preparation

Best regards, Elbi.

Let's prepare a delicious pate of boiled eggs, which is perfect for breakfast, lunch or dinner. It is convenient to take it with you on a picnic, on the road, or to work as a hearty snack. The recipe for egg pate is quite simple and includes the most affordable products that are probably in every refrigerator. The taste of the finished dish can be varied by adding all kinds of spices and aromatic herbs, depending on your taste. In just a few minutes you can prepare a delicious snack for the whole family. To do this, you need a fresh, crispy baguette or toasted bread. Sandwiches with such pate will not be superfluous on the holiday table. The bread can be pre-dried in a dry frying pan or used fresh.

Ingredients:

• chicken egg - 4 pcs.
• onion - 120 grams.
• champignons - 120 grams.
• walnuts - 50 grams.
• sunflower oil - 2 tbsp. spoons.
• salt to taste.
• ground black pepper to taste.
• mayonnaise to taste.

How to make pate from boiled eggs recipe with photo:

Rinse the chicken eggs under cold running water. Place in a saucepan. Fill with cold water with a pinch of salt and send to the fire. Cook for about ten minutes after boiling. If desired, you can cook it.

Of the mushrooms, it is most convenient to take oyster mushrooms or champignons, since they are always on the supermarket shelves. Rinse the champignons thoroughly in cold water to remove dirt and dust. If desired, remove the skin. Cut into small pieces along with the legs. Peel the onion, cut into half rings or random slices.

If possible, use wild mushrooms. They are more fragrant. Boil the mushrooms 2-3 times for 10-15 minutes, after boiling, and only after that use for frying.

Add sunflower oil to a convenient frying pan and heat it up. Place the chopped onions and mushrooms in the heated oil. Fry over moderate heat until browned and cool. The liquid that forms during the frying process should evaporate.

Remove the boiled chicken eggs from the boiling water and place them in cold water. Leave for 10-15 minutes to cool. Afterwards, dry with a towel and remove the shell. Cut into arbitrary pieces and place in a deep bowl.

Add cooled mushrooms with onions, nuts and a little mayonnaise. Do not overdo it with mayonnaise so that the egg pate does not turn out liquid. Blend with an immersion blender to a creamy consistency. Season to taste with salt and ground black pepper. Stir again.

About egg pate Let's talk today? I love breakfasts - leisurely, enjoyable, beautiful and tasty, but perhaps I haven’t liked breakfasts lately. For some reason, the spoiled population of my house constantly expects something special from me and such that, oh, and I understand them - it’s nice when someone gets up early in the morning especially for you in order to have time to put a plate of thin pancakes on the table or delicious hot sandwiches. I understand, but at the same time, sometimes I want them to be equally happy with a plate of oatmeal or a portion of rice porridge in a slow cooker, but for some reason they are not trained and are not happy. And I have to go out of my way, pervert, invent - and invent, invent and invent something like this to cook for breakfast, especially if I don’t feel like cooking at all. In such cases, by the way, they are very helpful homemade pates: they are made in advance, at the moment X they are simply spread on bread, which almost all members of the family cope quite well with. With reservations, of course (some people forget to brew tea, others quite sincerely believe that the layer of spread should be five times thicker than the bread), but in general, such options do a good job of unloading me in the morning. At the same time, there is no particular strain at the time of preparation: with proper distribution of tasks and planning of tasks, everything is done at ease and almost unnoticeably. It’s cool, of course, if you have an ordinary stationary blender with a capacity of at least 1.5 liters - I’ve been having trouble with this miracle of technology lately, I use a submersible one, but even with such a device everything works out quite quickly and without unnecessary movements. I’ve already shown liver pate, meat pate, today I’ll show it off egg pate- it is no less tasty. I don’t like it when there is a substitution of tastes (like egg pate - just like meat pate), but in this case you can’t remove the words from the song: without knowing what the pate is made from, it’s quite difficult to guess.

I first met Julianne at a mental health clinic. She was there visiting a chef who went crazy after reading her review of his pate.
film "My best friend's wedding"

They say this egg pate recipe called Hungarian - supposedly it was invented in a country that is one of the world leaders in the issue of egg consumption per capita. I’m not sure how true this is, for some reason this dish seems more international to me, however, in my family, despite my protests, it is still called Hungarian egg pate. Well, okay, so be it. The main thing is that it is simple and tasty, everything else is completely secondary.

Ingredients:

3 hard-boiled eggs;

1/3 cup walnuts;

1 large onion;

2 tbsp. l. vegetable oil;

1 tbsp. l. mayonnaise;

1 tsp. mustard;

salt, pepper to taste.

Dry the nuts in a clean frying pan until a characteristic aroma and shine appear on the nuts themselves. Carefully, over low heat so as not to burn.

Scroll through a meat grinder. In the absence of laziness, you can do it twice (in my case, laziness is very present).

Chop the onion. Without bothering with issues of aesthetics, the main thing is that all the pieces are more or less the same thickness - this way the onions will fry evenly.

Fry in vegetable oil - the onion should become soft and golden.

Add the eggs to the nuts, one at a time, and mash them into a paste with a fork.

Don't let the large pieces scare you - everything will be resolved a little later.

Add fried onions. Salt, pepper, mustard. If desired, add a spoonful of mayonnaise.

Now turn on the blender and turn the mass into a paste.

Transfer it to a convenient container, put it in the refrigerator for 2-3 hours, after which you can have breakfast.

Bon appetit!

Prepare the necessary ingredients. Boil the eggs hard and cool. Remove shells and membranes from walnuts. Add butter and vegetable oil to the pan. Place the frying pan on the fire. Peel the onion and cut into half rings. When the oil is hot, add chopped onion to the pan and fry, stirring, for about 5 minutes.

The onion should gradually become soft and slightly golden.

Peel the hard-boiled eggs, cut them in half and place them in a bowl in which we will beat the pate, or in a blender bowl.

Add walnut kernels to the eggs.

Place the onion along with the oil that remains in the pan in a bowl with the eggs and nuts. Add peeled garlic clove, salt and ground black pepper.

Using a blender, beat the ingredients into a homogeneous, smooth mass. If you don't have a blender, you can use a meat grinder.

Transfer the prepared egg pate into a clean, dry jar with a lid. And put it in the refrigerator for 30 minutes to cool and brew. The specified amount of ingredients yields 1/2 a half-liter jar.