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Egg spread – Häckerle

updated

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Ingredients for 4 servings:

  • 1 can corn (drained weight 140 g)
  • 6 eggs, hard boiled
  • 100 g mayonnaise
  • 150 g yogurt (skimmed milk yogurt)
  • 1 tsp mustard, medium hot
  • Pepper, freshly ground
  • 1 small shallot(s)
  • 1 box of cress
  • 1 bunch of chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the corn well in a sieve. Peel and finely chop the eggs. Mix the mayonnaise with the yogurt, mustard, salt, and pepper. Peel and finely dice the shallot. Stir the diced shallots, corn, and chopped eggs into the mayonnaise. Rinse the cress, pat dry, and trim. Rinse the chives, pat dry, and finely chop. Season the spread again with salt and pepper. Stir in the herbs and pour into a sealable container. Refrigerate until ready to serve. Keeps refrigerated for 3-4 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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