Quick egg and chive spread

Quick egg and chive spread with egg, yoghurt, mustard and fresh chives: creamy, tangy and ready in a few minutes for bread, baked potatoes or veg sticks.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 120 kcal per serving
• Protein: 10 g
• Fat: 8 g
• Carbs: 2 g

Ingredients

• 4 organic eggs
• 3 tbsp yoghurt
• 1 tsp mustard
• 1 bunch of chives
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of paprika

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Hard-boil the eggs, refresh them in cold water and peel them. Then put them in a bowl.
2. Mash the eggs finely with a fork until you have a light, spreadable mixture.
3. Stir in the yoghurt and mustard until the spread is creamy and evenly mixed.
4. Finely snip the chives and fold them in carefully.
5. Season to taste with salt, pepper and paprika. Leave to stand briefly so the flavours come together.
6. Serve on fresh bread, or keep it well covered in the fridge.

Good to know

A spread like this is handy for all those little peckish moments in the day. Creamy, tangy and pleasantly fresh – without much effort. I especially like it when things should be uncomplicated but still really good.

Swaps

Yoghurt → Greek yoghurt (also provides protein, usually a little creamier) | Yoghurt → skyr (also provides protein) | Mustard → horseradish (punchy flavour, small amounts of plant compounds) | Chives → parsley (also provides vitamin K and some fibre)

Allergens

Contains egg, milk and mustard. Usually well suited to children if mildly seasoned; in pregnancy, fine as long as the eggs are cooked right through and you use pasteurised yoghurt.