x

Newsletter Up In Smoke

Get Raichlen's Burgers! plus weekly recipes and tips straight from Steven Raichlen!


Menu

Global Grilling

Israeli Smoked Egg Pate

17 Shares

Print

Israeli Smoked Egg Pate

Recipe Notes

  • Method: Indirect grilling/smoking (direct grilling for the toast points)
  • Equipment: 1 cup hardwood chips, such as cherry or apple, for smoking.

Ingredients

  • 4 large eggs
  • 1/4 cup mayonnaise (preferably Hellmanns)
  • Kosher salt and freshly ground black pepper
  • A few drops of fresh lemon juice (optional)
  • Finely chopped fresh flat-leaf parsley
  • 4 slices of dense white bread, cut in half on the diagonal

Recipe Steps

Step 1: Place the eggs in a saucepan with cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to a simmer and cook the eggs exactly 11 minutes. Drain into a strainer and rinse the eggs under cold water until cool enough to handle, then peel. The recipe can be prepared several days ahead to this stage.

Step 2: Smoker method:
Set up your smoker for smoking and preheat to 275 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke, 20 to 30 minutes. Transfer to a plate and let cool.

Indirect grilling method:
Set up your grill for indirect grilling and preheat to medium-low. Toss the wood chips on the coals. (Sorry folks, this is hard to do on a gas grill.) Smoke as described above: The cooking time will be about 20 minutes. Transfer the eggs to a plate and let cool.

Step 3: Quarter the eggs and place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise and salt and pepper to taste. If desired or appropriate, add a few drops of lemon juice.

Step 4: Transfer the pate to a bowl or mound into a neat cylinder, using a metal ring. Sprinkle with parsley.

Step 5: Just before serving, set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Step 6: Grill the bread until toasted, 2 minutes per side. Serve the pate with the grilled bread.