Pate Eggs

Okay, they're made with liverwurst, not pate. But they're still tasty and sort of elegant.

What you need:

• 6 hard-boiled eggs
• 2 ounces (60 g) liverwurst
• 3 tablespoons (45 g) mayonnaise
• 2 teaspoons Worcestershire sauce
• 2 teaspoons brown mustard
• 2 tablespoons (20 g) very finely minced onion
• 2 slices bacon, cooked crisp and drained

What you do:

1. Slice each egg in half, and gently turn the yolks out into a mixing bowl. Arrange the whites on a plate.
2. Add the liverwurst and mayonnaise to the yolks, and mash very thoroughly, till all lumps of liverwurst and yolk disappear. Now stir in the Worcestershire, mustard, and onion, blending well.
3. Stuff the yolk mixture into the whites, piling it high.
4. Crumble your bacon fine, and sprinkle a few bacon bits over each stuffed egg, then serve.

YIELD: 12 servings

Nutrient breakdown per serving:

• 87 calories
• 8 g fat
• 4 g protein
• 1 g carbohydrate
• trace dietary fiber
• 1 g usable carbo

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