Devilled Egg Paté

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

Serves 4 - 5
Recipe Category

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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

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.