Creamy Egg Spread

Eggs are a nutritional powerhouse - high in good fats, protein, vitamins and minerals and this spread is so versatile!

 8 large eggs
 4 tbsp mayonnaiseor store bought
 2 tbsp soft full-fat cream cheeseor more mayo if wanting dairy-free
 2 tsp Dijon or wholegrain mustard
 4 medium spring onions
 1 pinch Himalayan saltor sea salt

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
2

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

3

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.

4

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.

5

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

6

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

7

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