A rich and vibrant egg spread, perfect for sandwiches, crackers, or as a light appetizer. Enhanced with a hint of spice and fresh chives.

Servings: 3-4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes (for boiling eggs)

Ingredients

• 4 large eggs Large eggs
• 1 tablespoon mayonnaise Mayonnaise
• 1/2 teaspoon English mustard English mustard
• 1/4 teaspoon Maldon sea salt flakes Maldon sea salt flakes
• 1/8 teaspoon paprika Paprika
• 1 drop Tabasco sauce Tabasco sauce
• 1 tablespoon extra virgin olive oil Extra virgin olive oil
• 1/2 teaspoon finely chopped chives Finely chopped chives

Instructions

1. Place eggs in a single layer in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to low, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice bath and cool completely for 10 minutes.
3. Peel the cooled eggs and finely chop them. Place the chopped eggs in a medium bowl.
4. Add mayonnaise, English mustard, Maldon sea salt, paprika, Tabasco sauce, and extra virgin olive oil to the bowl with the chopped eggs.
5. Gently mix all ingredients until well combined.
6. Stir in the finely chopped chives.
7. Taste and adjust seasoning if necessary. Serve immediately as a spread or chill in the refrigerator until ready to use.