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 medium saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil.
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.
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, strain from the boiling water and place in cold water. Peel the shell off and cut into small pieces.
In a bowl mix the Dijon mustard, mayonnaise and cream cheese, then add the spring onion and eggs.
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 medium saucepan with water up to three quarters. Add a good pinch of salt and bring to a boil.
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.
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, strain from the boiling water and place in cold water. Peel the shell off and cut into small pieces.
In a bowl mix the Dijon mustard, mayonnaise and cream cheese, then add the spring onion and eggs.
Season with salt to taste and mix everything well.
Enjoy!