Hard Cooked Egg Pate Recipes

Steps:

• Carefully remove the yolks from the whites and very finely chop the whites.
• With the back of a spoon, press the yolks through a sieve into a small bowl.
• Add the whites, butter, chives, and salt; mash with a fork until blended.
• Taste and add more salt, if needed.
• Cover and refrigerate until ready to use.
• Let the pate come to room temperature before serving.
• May garnish with chives or radish slices.
• Spread on bread or accompany with bread or toast and serve.

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Steps:

• Carefully place 12 large eggs in a large saucepan; add cold water to cover by 1 inch, and bring to a rolling boil. Cover pan; remove from heat. Let stand 12 minutes, then drain and rinse under cool water. (To store, keep eggs, unpeeled, in the refrigerator, up to 4 days.) Peel under running water.

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

Steps:

• Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
• In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
• Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
• Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
• Serve pâté with toasts or crackers.