For the savory spread, boil and peel the eggs. Chop all the solid ingredients, then puree with a blender and mix with the butter.
Season to taste.
Related Recipes:
Root Vegetable Soup with Olive Bread ChipsFor the root vegetable soup with olive bread chips, first finely dice the onion and garlic. Halve the cherry...
Banana Ice CreamMash the bananas and whip the whipped cream until very stiff. Add the honey to the banana puree and mix...
Spicy Lightning Shortcrust PastryDissolve the butter over low heat and cool. Finely grind the cereal with the spices. Mix in the salt and the...
Smelts on Arugula SaladGut the smelts – cut the head (the best way is with kitchen scissors) and clean with water. Then dry...
Spicy Yeast Dumplings with SasakaFor savory yeast dumplings, mix yeast, sugar, about 50 ml warm milk and 50 g flour to a dampfl (to a thick...
Radicchio Fennel SaladRemove radicchio and chicory leaves, rinse, drain well and cut into fine or possibly a little coarser strips...
Milk BeansA bean recipe for every taste: Clean beans and cut into bite-sized pieces. Blanch in boiling hot water for 4-5...
Egg Spread with Pumpkin Seeds and Pumpkin Seed OilFor the egg spread with pumpkin seeds and pumpkin seed oil, hard boil the eggs. Let them cool down a bit and...
French Beans with Apples and PearsFor the green beans with apples and pears, wash the green beans and cut off the ends. At the same time, pull...
Mother’s Day Cake – Strawberry CheesecakeFor the Mother’s Day Cake – Strawberry Cheesecake, first melt the butter for the base. Place the...