Egg Spread with Radish and Chives Recipe
Egg spread with radish and chives is a classic Polish breakfast sandwich topping. Simple, creamy, with crunchy pieces of radish – perfect for a weekend breakfast or supper when you want to quickly prepare something homemade instead of using store-bought cold cuts.
This spread turns simple hard-boiled eggs into a fresh, crunchy and creamy topping that’s ready in minutes. It’s budget-friendly, kid-approved and easy to customize with what you have in the fridge.
Chef's tips
Don’t chop the radish too far in advance – it releases water and can make the spread runny. Adjust the ratio of mayonnaise to yogurt depending on how rich or light you want the spread. For extra smoothness, you can briefly pulse everything in a food processor, but avoid overmixing to keep some texture.
How to serve
Serve on slices of rye or wholegrain bread, topped with extra chives or cress. It also works well as a filling for wraps or stuffed into halved hard-boiled eggs for a quick appetizer.
Ingredients
- eggs - 5 piece
- radish medium - 6 piece
- chives chopped - 2 tablespoons
- mayonnaise can be replaced with natural yogurt or mixed half and half - 2 tablespoons
- yogurt optional, for a lighter version - 1 tablespoon
- mustard e.g. Sarepska or mild deli mustard - 0.5 teaspoons
- salt to taste
- pepper to taste
Preparation
- Place the eggs in a pot, cover with cold water so they are fully submerged. Bring to a boil, then reduce the heat and cook for 8–9 minutes for hard-boiled eggs.
- After cooking, pour cold water over the eggs and leave for a few minutes to cool. Peel off the shells.
- Wash the radishes and trim the ends. Cut into small cubes or grate on a coarse grater if you prefer a finer texture.
- Finely chop the peeled eggs with a knife or mash them with a fork in a bowl until you get small pieces.
- Add the chopped radish, chives, mayonnaise, yogurt (if using) and mustard to the eggs.
- Mix all the ingredients thoroughly until you get a uniform spread. Season with salt and pepper to taste.
- If the spread seems too thick, add a little yogurt or mayonnaise. If it’s too runny, add one extra hard-boiled egg (if you have it) or a bit of finely crumbled cottage cheese.
- Chill the spread in the fridge for at least 15 minutes to let the flavors meld. Serve on bread.
Storage
Pastę przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Przed podaniem zamieszaj, bo może puścić trochę wody.
