Categories: Appetizers, Eggs
Ingredients
- 3 large eggs, hard-cooked, peeled, and halved lengthwise
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons minced fresh chives
- 1/4 teaspoon kosher salt (or more to taste)
- minced fresh chives, for garnish (or thin radish slices)
- 12 slices pumpernickel party bread or 12 slices crackers
Directions
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Carefully remove the yolks from the whites and very finely chop the whites.
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With the back of a spoon, press the yolks through a sieve into a small bowl.
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3
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Add the whites, butter, chives, and salt; mash with a fork until blended.
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Taste and add more salt, if needed.
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Cover and refrigerate until ready to use.
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Let the pate come to room temperature before serving.
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May garnish with chives or radish slices.
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Spread on bread or accompany with bread or toast and serve.