Pate of boiled eggs. Egg pate for sandwiches - original, simple, delicious! Ingredients for making egg pate

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 pâtés. However, already in the 14th century, recipes for pasty dishes appeared in French cookbooks, for the preparation of which it was recommended to use bovine tongue, meat and offal of 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, often with vegetables. I offer you a very delicate and fragrant pate of walnuts and eggs. Onion confiture will add a special note to this pate. A fairly simple composition, but at the same time an unusual and unforgettable taste that can win the hearts of even spoiled gourmets. Great idea to use the extra eggs left over from the Easter holidays.

Recipe Information

Cooking method: in 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.

Cooking

Sincerely, Elbi

Prepare the necessary ingredients. Hard-boil eggs and set aside. Peel the walnuts from the shell and partitions. Add butter and vegetable oil to the pan. Send the pan to the fire. Peel the onion and cut into half rings. When the oil is hot, add the chopped onion to the pan and fry, stirring occasionally, for about 5 minutes.

Onions should gradually become soft and slightly golden.

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

Add walnut kernels to eggs.

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

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

Transfer the finished egg paste to a clean, dry jar with a lid. And send it to the refrigerator for 30 minutes to cool and infuse. From the indicated amount of ingredients comes out 1/2 half-liter jar.

Very interesting pate of eggs and walnuts. Everyone you treat pate to will put forward different assumptions of what it consists of - liver, boiled beef, and even beans. In general, no one succeeds in guessing the boiled eggs in the composition. In general, the pate turns out to be tasty, satisfying and inexpensive.

Here are 2 similar recipes, choose any. The second is more interesting in design, and in the first, the most valuable thing is porcini mushrooms. 🙂

Pate of eggs and walnuts with porcini mushrooms

Ingredients for Egg and Walnut Pate:

• Eggs - 5 pieces
• Walnuts - 100 grams
• Onions - 3 things
• Butter - 30-40 grams
• Salt and pepper to taste
• Fried porcini mushrooms optional

How to cook egg and walnut pate with porcini mushrooms:

1. First, hard boil the eggs.
2. Finely chop the onion and fry until golden brown with mushrooms.
3. Use a blender to blend all ingredients until smooth.
4. Here is our pate! Put it in the refrigerator for half an hour, and then you can serve it either on tartlets or with bread.

Ingredients for making egg pate:

• Chicken eggs - 5 pieces
• Walnuts - 150 grams
• Bulb large - 1 piece
• Butter - 30 grams
• Salted oil - 100 grams
• Red sweet pepper - half
• Salt, pepper - to taste
• Cocoa - 10 grams

Decorative mushrooms:

• Potato - 1 piece
• Egg - 1 piece
• Flour - 2 tablespoons
• Sour cream - 1 teaspoon
• Salt - to taste
• Baking powder - at the tip of a knife
• Deep-frying oil - 250 grams

How to cook egg and walnut pate with butter:

1. Hard boil the eggs. Fry the onion in butter until golden brown. Throw eggs, nuts, onions into a blender and chop well. Salt and pepper.
2. Put half of the pate on the film, put the chopped mushrooms and sweet pepper on top, then lay out the remaining pate (leave only a little pate). Wrap the finished roll tightly in cling film and refrigerate for an hour.
3. Then remove it from the film and carefully place it on a dish. From the remaining pate, use the rose nozzle to make a “bark” and sprinkle cocoa on top.
4. Now take care of decorative mushrooms. Make mashed potatoes, beat an egg into it, add flour, salt, add sour cream and baking powder. Then fry the finished mass in deep fat in the form of mushrooms.

Calories: Not specified
Cooking time: Not indicated

The taste palette of egg pate is so unusual that it is not so easy to determine what it is made from. It is somewhat reminiscent of both spicy bean paste and tender chicken meat pate, the taste is harmonious and very rich. And this is despite the fact that there are no expensive products in the composition, and the pate is prepared quickly and easily. It can be eaten immediately after cooking, but then it will be similar in consistency to herring forshmak. Or let the pate brew by placing it in the refrigerator for several hours - then it will become dense, with a richer taste.
The recipe for egg pate is perfect for the Easter holidays, when the problem of using boiled eggs becomes especially relevant.

Ingredients:

- boiled eggs - 3 pcs;
- garlic - 4 cloves (to taste);
- walnuts (peeled kernels) - 0.5 cups;
- vegetable oil - 3 tbsp. l;
- onion - 200-250 gr (3-4 medium onions);
- salt - to taste;
- ground black pepper, paprika, hot red pepper - 0.5 tsp each;
- fresh vegetables, herbs, bread - for serving.

How to cook with a photo step by step

Unlike appetizers, purple or red onions are absolutely not suitable for pate of egg pate with nuts. During cooking, it takes on a brownish tint and looks burnt, although in fact it is not. Consider this nuance and cook plow with the addition of ordinary onions. You can cut it into small cubes or half rings.




Hard boil the eggs, but it is advisable not to overcook them so that a gray rim does not appear around the yolk. Cut boiled eggs into 4 pieces.




If you stick to the recipe for egg pate with nuts, then the dish will turn out to be spicy. Therefore, adjust the amount of garlic to your taste. Peeled garlic cut into plates or slices.






Lightly brown the onion in hot oil. As soon as the onion becomes transparent and begins to turn golden, remove the pan from the heat, let the onion cool.




Place the eggs, fried onion and garlic into the blender bowl.




Thoroughly grind to a homogeneous thick mass, resembling mashed potatoes.






Season the egg paté with your favorite spices to suit your taste. We have black and red ground pepper, paprika. Add salt to taste too. Mix all. The spices will color the light-colored pâté into a richer color with an orange or brownish tint.




Transfer the roasted walnuts to a blender. During roasting, the nuts must be monitored and not overexposed to the fire, so that a bitter aftertaste does not appear. You can add raw nuts to the pate, but they will not give a pronounced nutty taste.

Mix chopped nuts with egg pate. Taste, bring to the desired spiciness and adjust the salt.




If the taste of the finished egg pate seems fresh, you can add a spoonful of mayonnaise - it will give the pate a richer taste.






We spread the finished pate of eggs with nuts on slices of bread, supplement with fresh vegetables, herbs and take a sample. What is left we put in the refrigerator, where we keep it in a tightly sealed container for several hours. If the egg pate is to your liking, it can be made with a margin and used as a sandwich spread.

We also invite you to take a look

Egg pate is a versatile snack that can be prepared for breakfast or served on a festive table. There are a lot of variations of this pate - with vegetables, mushrooms, beans, garlic and herbs, mayonnaise and sour cream, various spices and spices. It will take literally 15 minutes to surprise unexpected guests. You can serve the pate in a bowl, in tartlets or spread on slices of bread.

Ingredients

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

Cooking

1. Hard boil eggs, peel, cut into small pieces, transfer to a bowl.

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

3. Heat the oil in a frying pan, sauté the chopped vegetables over low heat until soft - 5–7 minutes, stirring with a spatula, then transfer to a bowl with 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. Check if there is enough salt and spices, add if necessary.