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EGG PATE

Recipe Introduction


I RECEIVED THIS RECIPE FROM A SITE WHICH I BELONG TO AND ONE DAY DECIDED TO MAKE IT FOR A PARTY. IT WAS A BIG HIT WITH EVERYONE.





List of Ingredients



• 8 HARD BOILED EGGS PEELED
  
• 4 SCALLIONS FINELY CHOPPED
  
• 2 TABLESPOONS MELTED BUTTER
  
• 1 TABLESPOONS FRESH DILL FINELY CHOPPED
  
• SALT AND WHITE PEPPER TO TASTE
  






Instructions



1. CHOP BOILED EGGS FINELY IN A FOOD PROCESSOR, BEING CAREFUL NOT TO OVER PROCESS. IT SHOULD BE GRAINY. ADD SCALLIONS, BUTTER, DILL, SALT AND WHITE PEPPER. MIX UNTIL INCORPORATED, BEING CAREFUL NOT TO MASH EGGS. PLACE IN SERVING BOWL AND COVER WITH PLASTIC WRAP.
   
   
2. CHILL IN REFRIGERATOR FOR 1 HOUR.
   
   
3. SERVE WITH CRACKERS, TOASTED FRENCH BREAD SLICES, MELBA ROUNDS.
   
   






Final Comments


YOU CAN SUBSTITUTE FINELY CHOPPED SHALLOTS FOR SCALLIONS, OR IF YOU LIKE YOU CAN COMBINE 1/2 SHALLOTS AND 1/2 OF THE GREEN TOPS FROM THE SCALLIONS FOR A REAL NICE TASTE. YOU CAN ALSO SUBSTITUTE 2 TABLESPOONS OF MAYONNAISE FOR THE BUTTER.

ENJOY!