Egg paste
Egg spread is my favorite spread, and I make it often in the spring. I like to add fresh herbs I grow in my garden or on my windowsill. Check out my great recipe for egg spread with cheese.
- great paste ready in 10 minutes - perfect for sandwiches and stuffing eggs - with yellow cheese, pickled cucumber and chives
- Preparation time: 10 minutes Egg cooking time: 10 minutes
- Number of servings: 420 grams of paste
- Energy value 192 kcal
- Carbohydrates 2 g
- Including sugars 1 g
- Protein 10 g Fats 16 g
- Diet: gluten-free, keto, low-sugar, low-carb, vegetarian, high-protein.
- 4 medium hard-boiled eggs
- 70 g yellow cheese
- 1 larger pickled cucumber
- 3 flat tablespoons of mayonnaise
- 1 tablespoon of sour cream 18%
- a teaspoon of gourmet mustard
- half a teaspoon of salt
- a pinch of pepper
- a small bunch of chives
Egg paste recipe
The calories were calculated based on the ingredients I used in the recipe. Therefore, this is an approximate amount of calories per 100 grams of spread, because, for example, you may use a completely different type of cheese than I did.
To make the perfect egg spread, properly cooked and fresh eggs are crucial. Hard-boil the eggs. I recommend my method for hard-boiled eggs. I add mayonnaise and sour cream to my egg spread, along with coarsely grated yellow cheese and pickled cucumber. You can also add a bit of smoked mackerel or sliced ham to the spread. Egg spread is a very quick homemade spread to make. You can make it in the evening and in the morning, you can prepare delicious breakfast sandwiches for the whole family in just minutes. I also like this egg spread as a filling for Easter eggs.
Egg paste
Hard-boil four medium-sized eggs. Once cooked, immediately run cold water over them to crack the shell. I peel the eggs under a gentle stream of cold tap water. Once they've cooled slightly, you can chop the eggs with a knife. You can also mash them with a fork.
Coarsely grate a piece of your favorite yellow cheese. Add three level tablespoons of good-quality mayonnaise, a teaspoon of gourmet mustard, half a teaspoon of salt, and a generous pinch of pepper.
Add a tablespoon of 18% sour cream to the egg paste. Peel a larger pickled cucumber and dice it finely. Mix all ingredients thoroughly and check the taste of the paste. You may prefer a saltier paste, in which case add a little salt.
Before serving, I also finely chopped some chives. The egg spread doesn't need to be refrigerated to allow the flavors to meld. You can spread it on sandwiches right away and enjoy its wonderful flavor.
Enjoy your meal.
