How to make
Put the eggs in cold water and put them on the stove to boil for 6-8 minutes, counted from the moment of boiling. I purposely leave them more runny to make the pate creamier.
Leave them under running cold water to interrupt the cooking process and to cool quickly, then peel them.
Put the blue cheese, cream cheese, and condensed milk in a blender (if it's homemade sheep's, it's thick and not strained). Add the boiled eggs - halved or quartered, dill and black pepper.
Blend into a smooth egg pate. If it sticks to the sides of the jug and is not fine enough, push to the blades and repeat as many times as necessary to make the consistency smooth and thick.
Taste the pate and if it's strong (it depends on the type of blue cheese), add a little more cream cheese to soften the taste. You can also adjust the spices to your taste or add salt.
Serve the delicious Egg Pate with Blue Cheese with toast, crackers or as a filling for Vol au Vent and savory baskets.
Garnish with fresh radishes for freshness.
Enjoy your meal!
