Hard-Cooked Egg Pate

Directions

1. 1
   Carefully remove the yolks from the whites and very finely chop the whites.
2. 2
   With the back of a spoon, press the yolks through a sieve into a small bowl.
3. 3
   Add the whites, butter, chives, and salt; mash with a fork until blended.
4. 4
   Taste and add more salt, if needed.
5. 5
   Cover and refrigerate until ready to use.
6. 6
   Let the pate come to room temperature before serving.
7. 7
   May garnish with chives or radish slices.
8. 8
   Spread on bread or accompany with bread or toast and serve.