Welcome to a recipe that transforms simple, everyday ingredients into something truly special! This Egg Pâté with Onion and Cheese is more than just a spread; it's a versatile and flavorful addition to any meal. Perfect for using up leftover boiled eggs, this pâté gets its rich, savory depth from sweet, caramelized onions and its wonderfully creamy texture from soft cheese. Whether you're looking for a quick and satisfying breakfast, a delicious appetizer for guests, or a simple snack, this recipe is your answer. Let's get cooking!
Egg pâté with onion and cheese.
Ingredients for Egg Pâté with Onion and Cheese
- 5 chicken eggs
- 2 onions
- 2 teaspoons Dijon mustard
- 100 g soft cream cheese
- 2 tablespoons soy sauce
- 1/2 teaspoon ground turmeric
- 25 ml vegetable oil
- extra virgin olive oil
- salt, pepper
How to Make Egg Pâté with Onion and Cheese
Add the chopped onion to the pan and sprinkle with a pinch of salt.
Sauté the onion for about 7 minutes until soft.
Peel the boiled eggs and grate them on a coarse grater or finely chop with a knife.
Finely chop the onion. Use 1 large onion or two medium ones; don’t be shy with the onion in this recipe. Pour vegetable or olive oil into a frying pan. Add the chopped onion to the pan and sprinkle with a pinch of salt.
Sauté the onion until soft, for about 7 minutes. You can add a few tablespoons of chicken broth; once the broth has completely evaporated, the onion will be ready – soft, almost translucent, and with a caramelized color.
Place the chicken eggs in a pot, cover with warm water, and bring to a boil. Turn off the heat and leave the eggs in the hot water for 10 minutes. Then, drain the hot water and cover them with cold water. Eggs prepared this way won’t be overcooked, and the yolk will remain bright yellow. Peel the boiled eggs and grate them on a coarse grater or finely chop with a knife.
Add the sautéed onion to the grated eggs.
Add the Dijon mustard.
Add the soft cream cheese.
Add the sautéed onion to the grated eggs. Do not mix hot ingredients; everything should cool down to room temperature.
Add the Dijon mustard.
Add the soft cream cheese. You can easily make this type of cheese at home from high-fat smetana (a popular Eastern European sour cream): line a sieve with several layers of cheesecloth or a piece of dense fabric, place 30% fat smetana on it, press with a weight, and leave in the refrigerator overnight. The next day, you will have a delicate cream cheese.
Pour in the soy sauce.
Sprinkle in about half a teaspoon of ground turmeric, or slightly less.
Pour in 1-2 tablespoons of extra virgin olive oil.
Pour in the soy sauce.
Add about half a teaspoon of ground turmeric, or slightly less. Season with salt and ground pepper to taste. Mix well. Turmeric root is a natural food coloring used in the food industry. The root is dried and ground into a powder. The bright yellow color of many familiar dishes is thanks to turmeric. The egg pâté will become an appetizing yellow, even if the egg yolks are pale, thanks to the turmeric.
Mix the egg pâté thoroughly. Drizzle in 1-2 tablespoons of extra virgin olive oil.
Garnish with fresh herbs and a chili pepper.
Spoon the egg pâté into a salad bowl, forming a mound. Garnish with fresh herbs and a chili pepper. Serve for breakfast, or use it to make open-faced sandwiches and regular sandwiches. Delicious!
And there you have it—a delightful and creamy egg pâté that's sure to impress! We hope you enjoy the rich flavors and wonderful texture of this simple dish. Feel free to get creative with it: serve it on toasted rye bread, with crunchy crackers, or as a filling in a fresh tortilla wrap. For an extra touch of freshness, try adding finely chopped dill or chives. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy your delicious creation!
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