Home made egg spread with a twist. I enjoy the taste of powdered pepper in my egg spread, it just spices things up a bit but stays close to the traditional egg spread. I’m also adding parsley instead of chives because I think the taste fits better and is less sour.

15 minutes
Easy
0 – 5 euro pp

Ingredients for 1 cup:

  • 3 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon of creme fraiche
  • 1 teaspoon lemon juice
  • salt and pepper
  • powdered pepper
  • fresh parsley

How to prepare it:

Boil the eggs for 10 minutes so that the yolk is coagulated. Cool the eggs down with really cold water. Once they are cooled down, peel of the shell. Cut them in half and take out the yolk. Use a fork to grind the yolk, until it’s almost smooth. Cut the egg white into small blocks and add them to the yolk. Add the mayonnaise, creme fraiche, lemon juice and some salt and pepper and stir firmly. Chop the parsley. Add the parsley and powdered pepper (not too little :)) to the mix and stir again. Try the spread to see if you like the taste. You can always add some extra lemon juice, salt, pepper and powdered paprika to spice it up a bit.