Eggs are a nutritional powerhouse - high in good fats, protein, vitamins and minerals and this spread is so versatile!
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.
Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.
Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!) . This will prevent the egg from cracking as the temperature change won't be so dramatic.
Note: To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs!
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.
When the eggs are boiled, let them cool down by pouring cold water over them, peel the shell off and cut into small pieces.
Place the spring onion and eggs into a bowl and add the Dijon mustard, mayonnaise and cream cheese.
Season with salt to taste and mix everything well.
Enjoy!
Ingredients
Directions
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.
Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.
Using a spoon or hand, dip each egg in and out of the boiling water (be careful not to get burnt!) . This will prevent the egg from cracking as the temperature change won't be so dramatic.
Note: To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs!
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.
When the eggs are boiled, let them cool down by pouring cold water over them, peel the shell off and cut into small pieces.
Place the spring onion and eggs into a bowl and add the Dijon mustard, mayonnaise and cream cheese.
Season with salt to taste and mix everything well.
Enjoy!
