Quick egg spread
Egg spread has been one of the most popular treats for generations. It is best made with a generous Easter egg harvest, but you can also enjoy it at any other time of the year.
Ingredients · Servings 1 dose
- 6 eggs
- 125 g softened butter (1/2 cube)
- 2 teaspoons full-fat mustard (or to taste)
- ground pepper
- salt
- fresh parsley
Method · 25 min
- Hard boil the eggs, cool, peel and chop finely.
- Pour the chopped eggs into a bowl and add the softened butter. Add mustard, ground pepper and salt to taste and mix. All ingredients must be combined. Finally, you can mix finely chopped green parsley into the spread.
- Let the spread cool in the refrigerator for about an hour.
- Serve spread on your favorite pastry.
