Egg Pate

by Editorial Staff

Every year I face the same problem: what to do with the leftovers of colored eggs after Easter? Last year I tried to make egg pate for the first time. It doesn’t take long to cook the egg pate, and the ingredients you need are always on hand. It turns out to be very tasty and satisfying, and my guests could not guess what kind of meat it was made from.

Summary

Cook Time	10 mins
Total Time	10 mins
Course	Appetizer
Servings (Default: 8)

Ingredients

Boiled eggs – 3 pcs.
Roasted walnuts – 0.3333 cup
Bulb onions (large) – 1 pc.
Vegetable oil – 2 tbsp
Mayonnaise or sour cream – 1 tbsp
Mustard – 1 teaspoon
Salt to taste
Ground black pepper – to taste

Instructions

Preparing products for egg pate.
Chop the onion.
Fry the onions in vegetable oil.
Scroll the nuts through a meat grinder.
Mix onions and boiled eggs.
Add chopped nuts, mayonnaise, mustard. Salt and pepper, mix. We interrupt the pate from eggs, nuts and onions with a blender until smooth.
The egg pate is ready. For me, this pate is the perfect breakfast. I highly recommend you to try to make such a pate. I am sure that its taste will pleasantly surprise you!

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.