Good evening, how was your weekend? I’m here today with some lunch and afternoon tea inspiration.
On working days, I usually prefer to keep things simple: have a sandwich for lunch and then something cooked for dinner.
However, making sandwiches every day can get a bit boring over time. You can only eat so many ham and cheese sandwiches during a week…
That’s why I, from time to time, like to make a spread and use it as a sandwich filler instead!
And one of my favourite spreads is one made with eggs.
Eggs spread is very popular in the Czech Republic (and Europe), and there are countless variations of it, with every household doing it differently.
The recipe below is one that I normally make.
Eggs are beautiful humble ingredient and this spread shows off their beauty and taste.
For the best taste and look, I recommend to use free range eggs from trusted farmers. The egg yolks usually burst with color and are very flavoursome and also more nutritious.
Eggs are rich in protein and Vitamin A and D, cholesterol and other important nutrients.
Yes, you guessed it – happier hens (fed with better quality food and with space to roam), give us more nutritious eggs too.
This egg spread is fairly versatile – feel free to use any vegetables, fresh or jarred, both will work, just as well as a combination of the two.
Vegetables of different colors will give the spread more vibrant and pleasant color too.
I am using light mayonnaise, but you can also use full-fat or homemade one.
Dijon or other French/European mustard will work here, but not English one, because it’s too spicy and a bigger amount of it is needed to get the right texture (let’s face it, that would only be for the brave ones! haha).
To avoid adding too many liquid ingredients to the spread, which would make it soggy and wet, I recommend to start adding smaller amounts and then eventually add more if needed – less is more here.
Finally, this spread can be served on a crispy toasted or sourdough bread and/or as a topping on crackers.
If you’re feeling fancy, decorate the sandwiches with a slice of cheese, ham or salami & slice of fresh or pickled vegetables!
Have fun making it and enjoy!
Ingredients for 4 servings
- 5 large free range eggs
- 2 medium gherkins
- 1 red pepper or 3 inch-wide slices of pickled red pepper
- 1 green pepper
- 2tbsp light mayonnaise
- 1tsp Dijon mustard
- salt, black pepper to taste
- Hard-boil the eggs for 10-11 mins. Take of the heat and rinse with cold water under a tap. Place the eggs on a plate and leave to cool down for at least 10 mins.
- In the meantime, finely chop the gherkins, dice the peppers and put both into a large mixing bowl.
- Carefully remove the egg shell and cut the eggs with an egg cutter: cut once, turn 90dgr and cut again (so they are cross-cut). Add the eggs into the bowl with vegetables.
- Add mustard and mayonnaise. Season with a pinch of salt and black pepper.
- Toss and gently stir until every solid part of the spread is coated. Leave to rest in the fridge for about 20 mins.
- Serve on a slice of sourdough or toast bread (or crackers), OR keep in the fridge in an air-tight container for up to 2 days.
Top tip: Pickled vegetables can sometimes carry too much moisture. Prevent this by drying them up using a clean tea towel or kitchen towel: Gently press it against the veg to soak up some of the liquid (not all of it, you want to keep some of the juices in the spread as they add to the taste).
Prep time: 50 mins (including boiling eggs and chilling in the fridge)