Walnut Pâté

This simple dish is a lovely, nutrient dense spread that goes beautifully on matzoh or other crackers. It travels well and is almost pure protein and full of healthy fats. What's not to Iike? Only one caveat: make it at least a day in advance so the flavor can develop fully.

Category: Appetizers

Cuisine: not set

Ready in 45 minutes

by melcro

Ingredients

1/4 c olive oil

4 yellow onions thinly sliced

1 C walnuts lightly toasted

6 hard boiled eggs (still warm)

Salt and pepper to taste

Directions

In a heavy skillet, heat the oil and sautéed onions until deeply browned, stirring as needed to prevent burning. Meanwhile, toast the walnuts and boil the eggs. Hold eggs in warm water until onions are done. When onions are deeply brown, add to the bowl of a food processor along with warm peeled eggs and toasted walnuts. Process until you have a smooth purée. Add salt and pepper to taste.

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