Directions

What are we cooking today?

1. Creamy Egg Spread is extremely moreish and is perfect on toast, in a wrap, over salad greens, on crackers, or in a sandwich. It's versatility makes it a "should have" in the fridge for any time of the day.

   
   

Getting started

1. Fill a medium saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil.

2. Using a slotted spoon, place the eggs into the boiling water (be careful not to get burnt!).
   
   Note: To get large eggs hard-boiled, you need round 10 minutes.

3. Chop the spring onion and place it in a bowl with water. All the dirt will settle at the bottom of the bowl. Take it out by hands and drain well on a paper tissue.

4. When the eggs are boiled, strain from the boiling water and place in cold water. Peel the shell off and cut into small pieces.

5. In a bowl mix the Dijon mustard, mayonnaise and cream cheese, then add the spring onion and eggs.

6. Season with salt to taste and mix everything well.
   
   Enjoy!