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Curried Egg Pate'

Delicious, low fat pate made from free range eggs, low fat cream cheese, caramelised onions, curry powder, black pepper and parsely


  • 4 large free range eggs

  • 1 small tub of Philly low fat cream cheese

  • 1 large onion

  • 1 heaped tablespoon of good curry powder

  • Salt (pinch)

  • Ground Black Pepper ( 6 twists of grinder)

  • Chopped Parsley.1/4 cup


  • 1.

    Boil eggs until hard boiled and mash finely.

  • 2.

    Pan fry onion until transparent, add curry powder and cook until onions soft.

  • 3.

    Add mashed eggs, cream cheese, salt, ground pepper and parsley to onion

  • 4.

    Mixture and fold together until well combined.

  • 5.

    Place in container and refrigerate for about 2 hours.


1. Improves the longer it is kept.
2. Can be served in small individual ramekins as entree with salad
3. Great to take on picnics
3. Wonderful in sandwiches

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