Summer is just around the corner. The holidays are almost here, and, in addition to the pleasant feeling in my stomach that gradually radiates through my body on June 30th from the vision of a carefree summer, unripe raspberries, first summer loves–even though that’s not been the case for my holidays for a while–I always reminisce about the delightful flavour of egg spread. Particularly on the fresh bread that my granddad just brought home, still hot, from the bakery back in the days when we still used to sleep behind the brick oven, and sprinkled with fresh chives. These feelings are hereditary, because my kids love it just as much. But with a tiny tweak: instead of butter, my egg spread uses delicate cream cheese. This variation is from my youngest son, who brought the idea home from preschool, and although I am a follower of tradition, I have to admit that this egg spread has that special something.
- Cook eggs until hard boiled.
- Let the diced butter soften slightly and mix with mustard using a fork. The variation using cream cheese is a little quicker because you don’t have to wait for it to soften, and can mix it with the mustard right away.
- Allow the eggs to cool and grate coarsely.
- Add to the mixture, add salt and pepper, and mix in the chopped chives.
- Your egg spread is finished. Serve with fresh bread or on a crusty baguette.