Devilled Egg Paté

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


  • 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


  • 1 reserved egg-yolk, sieved
  • chives, snipped

Melba Toast

  • ½ French loaf
  • Ina Paarman’s Garlic & Herb Seasoning

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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