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Devilled Egg Paté

I love this eggy paté served with Melba toast made with French bread.
Devilled Egg Paté
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You Will Need:

Main Dish
  • 6 hard-boiled eggs, chopped - reserve 1 yolk for garnishing
  • ½ small onion, very finely chopped
  • ¼ cup (60 ml) Ina Paarman’s Creamy Caesar Dressing
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • Tabasco to taste
  • 2 - 3 T (30 - 45 ml) plain yoghurt
Melba Toast
Garnish
  • 1 reserved egg-yolk, sieved
  • chives, snipped
Main Dish
  • 6 hard-boiled eggs, chopped - reserve 1 yolk for garnishing
  • ½ small onion, very finely chopped
  • ¼ cup (60 ml) Ina Paarman’s Creamy Caesar Dressing
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • Tabasco to taste
  • 2 - 3 T (30 - 45 ml) plain yoghurt
Garnish
  • 1 reserved egg-yolk, sieved
  • chives, snipped
Melba Toast

Method:

Blend the eggs (reserving 1 yolk), onion, Dressing and Seasoning in a food processor until smooth or mash very well with a fork. Taste and add a few drops of Tabasco for a more robust flavour. Divide between 4 - 5 small pots. Level the tops neatly. Coat each one with a little yoghurt. Top with reserved egg yolk rubbed through a sieve and garnish with snipped chives. Refrigerate (it can be prepared the day before). Serve as a starter or with a salad and cold meat for supper.

To Make Melba Toast

Preheat oven to 180 °C. Slice bread into paper thin slices. Pack bread out on a baking paper lined tray. Sprinkle lightly with Garlic & Herb Seasoning. Bake for ± 10 minutes until bread is dried out and just beginning to brown.

Devilled Egg Paté

I love this eggy paté served with Melba toast made with French bread.
Devilled Egg Paté

You Will Need:

Main Dish
  • 6 hard-boiled eggs, chopped - reserve 1 yolk for garnishing
  • ½ small onion, very finely chopped
  • ¼ cup (60 ml) Ina Paarman’s Creamy Caesar Dressing
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • Tabasco to taste
  • 2 - 3 T (30 - 45 ml) plain yoghurt
Garnish
  • 1 reserved egg-yolk, sieved
  • chives, snipped
Melba Toast

Method:

Blend the eggs (reserving 1 yolk), onion, Dressing and Seasoning in a food processor until smooth or mash very well with a fork. Taste and add a few drops of Tabasco for a more robust flavour. Divide between 4 - 5 small pots. Level the tops neatly. Coat each one with a little yoghurt. Top with reserved egg yolk rubbed through a sieve and garnish with snipped chives. Refrigerate (it can be prepared the day before). Serve as a starter or with a salad and cold meat for supper.

To Make Melba Toast

Preheat oven to 180 °C. Slice bread into paper thin slices. Pack bread out on a baking paper lined tray. Sprinkle lightly with Garlic & Herb Seasoning. Bake for ± 10 minutes until bread is dried out and just beginning to brown.

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