Children's egg pate

50 g walnuts

3-4 eggs

1 onions

1 tbsp. sour cream

vegetable oil

salt

Cook hard-boiled eggs, place in cold water, then peel, cut into quarters.

Peel, dice the onion.

To heat the pan with oil, fry until Golden bow with constant stirring.

On a dry pan toast the walnuts, allow to cool.

Grind the nuts in a blender or mash to combine with other ingredients, sour cream, mix well (preferably in a blender) until smooth.

Remove baby egg pie in the refrigerator and serve with bread or loaf.