Ingredients
The following ingredients have 2 Servings
- 1 large yellow onion, diced
- 2 hard-boiled eggs
- 3/4 cup walnut pieces
- 1 15 oz can of peas
- 3 tablespoons neutral vegetable oil (you may need a bit more)
- salt and pepper to taste
Instruction
- Saute diced onions over a medium flame until they begin to caramelize. You want some of the onions to turn brown, but be careful not to burn.
- Peel the hard-boiled eggs. Drain the peas, reserving some of the liquid.
- In the bowl of a food processor add the eggs, nuts, peas (without the liquid) and half of the onions, along with the oil.
- Process for a few minutes until the mixture begins to form a smooth paste. You may find you need to add a bit of the reserved liquid. The mixture should resemble a thick paste.
- Pour the mixture into a bowl, add the remaining onions and oil. Season with salt and pepper. It's best to under-season at this point, as the flavors will meld. Cover and chill in the fridge, correcting the seasoning after several hours or before serving.
- The pate is best served 12-24 hours after you make it. Remove from the fridge and allow it to come to room temperature for about 1/2 hour before serving.
