Pate made from hard-boiled eggs with mozzarella, chives, and mustard
Ingredients
- 10 hard-boiled eggs
- 2 raw eggs
- 2 onions (e.g., sweet onions)
- 2 tablespoons oil
- 150 g yellow mozzarella (e.g., shredded)
- 150 g sour cream (12% fat)
- 2 tablespoons mayonnaise
- 2 teaspoons honey mustard
- 1 cup panko breadcrumbs or breadcrumbs or chickpea breadcrumbs
- 1/2 teaspoon turmeric powder
- 4 tablespoons chives
- 1 tablespoon butter
Preparation
Boil 10 eggs until hard-boiled (about 10 minutes), peel them, grate them using a coarse grater, and place them in a large bowl. Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper. Add raw egg yolks to the grated eggs, and reserve the egg whites for later. Peel and finely chop the onions, then sauté them in oil in a skillet until translucent (about 6 minutes, stirring occasionally).
Let cool and add to the bowl with the eggs. To the grated eggs, add shredded mozzarella (or finely chopped), sour cream, mayonnaise, honey mustard, breadcrumbs, turmeric, and chopped chives. Mix everything together. Finally, fold in the stiffly beaten egg whites with a pinch of salt, combining gently. Transfer the mixture into the prepared loaf pan. Sprinkle butter flakes on top and place in the oven. Bake uncovered for 45 minutes.
