Ingredients
Equipment
Nutrition
Method
- Add hard-boiled and peeled eggs [1] to a medium-size mixing bowl and chop using a fork or any other preferred chopping method. Mix in the butter just until combined.
- Spoon in the mayonnaise, mustard, and a dash of salt and pepper. Fold lightly until creamy. Taste and adjust the seasonings if needed.
- To use, spread on bread, toast, roll up inside lettuce as a wrap, scoop on top of lettuce, stuff into pitas or tomatoes, or serve as an appetizer with crackers. Sprinkle with optional paprika or garnish with fresh-minced chives if desired. Store in the refrigerator for up to three days.
Kitchen Notes
[1] This recipe assumes that you already have hard-boiled eggs on hand. If you don’t, here’s the method I use to boil eggs:
- Put the eggs into a pan with cold water and bring them to a boil. Once the water starts boiling, turn the water off, cover the pan and let the eggs set in the water for 15 minutes undisturbed.
- After 15 minutes, run eggs under cold water and peel them right away.
- The shells will release and peel easily.
Personal Notes
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