Since this egg spread is Italian inspired, I served it with toasted ciabatta. It is honeycombed, fluffy, rich in taste, perfect for roasting and sandwiches.
If you want a healthier version of the spread, you can replace part of the mayonnaise with Greek yogurt. You can easily change the proportions of this recipe according to the amount of ingredients you have. Instead of olives, you can use pickled or pickled cucumbers, boiled or canned peas.
How to make this egg spread?
Grate the eggs with the smallest grater, finely chop the salmon and chop it with a knife. You can wash the olives, then dry them and chop them finely.
Mix everything with mayonnaise, spicy mustard, add black pepper and mix.
You can toast ciabatta in a dry pan or with a drizzle of olive oil. Spread the egg spread on the baguette and sprinkle the top with chopped onion leaves.
Egg spread with salmon and olives
Ingredients:
- 3 hard-boiled eggs;
- 50 g of salted salmon;
- 8 black olives;
- 3 tbsp. sh. mayonnaise;
- 1 tea. sh. spicy mustard;
- onions for decorating letters;
- a pinch of black pepper;
- ciabatta
Making:
- Finely grate the eggs in a bowl, finely chop the salmon and chop with a knife. Do the same with the olives.
- Mix with mayonnaise, mustard, pepper.
- Toast the ciabatta alone or with a drizzle of olive oil. Put a spread on it. Decorate the top with onion leaves.
“Taste with Aušra”
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