Hard-Cooked Egg Pate

1. 1

   Carefully remove the yolks from the whites and very finely chop the whites.

2. 2

   With the back of a spoon, press the yolks through a sieve into a small bowl.

3. 3

   Add the whites, butter, chives, and salt; mash with a fork until blended.

4. 4

   Taste and add more salt, if needed.

5. 5

   Cover and refrigerate until ready to use.

6. 6

   Let the pate come to room temperature before serving.

7. 7

   May garnish with chives or radish slices.

8. 8

   Spread on bread or accompany with bread or toast and serve.

No additional tips available.