cut the eggs
peel the eggs and cut them with the knife. Cut the gherkins too, then chop them.
Egg spread
70g
beurre
100g
fromage blanc
3
œufs
1CáS
tarragon mustard
1CáS
Mayonnaise
50g
gherkins
1 petite cuillère
sel
2 pointes
poivre
2CáS
ciboulette
100g
1 portion
condensation
883 kJ
3924 kJ
211 kcal
937 kcal
graisse
18 g
84 g
dont acides gras saturés
10 g
46 g
hydrates de carbone
2 g
9 g
dont sucre
1.9 g
8.5 g
protéine
8.4 g
37 g
sel
1.2 g
5.7 g
Egg spread
description et horaires
A bread spread made from hard-boiled eggs, curd cheese, mustard and herbs is quick and easy to prepare. This recipe can also be a great way to use up leftover eggs at Easter. However, it is also worth making this simple yet delicious spread in between meals. If you prepare it and leave it to infuse for a few hours in a cool place, its delicate aroma will unfold. Freshly chopped chives should not be missing when serving, after all, the eye eats too.
Mix the butter with the curd cheese
Stir the butter at room temperature with a whisk until smooth. Stir in the mayonnaise, mustard and curd cheese.
Stir in the eggs
Stir the chopped eggs, half the chives and the gherkins into the curd cheese using a pastry cutter, season with salt and pepper.
Egg spread
The egg spread can be served spread on bread or in a bowl where everyone can help themselves. It will keep for a few days in a tightly closed tin in the fridge.
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