This organic egg sandwich filling is a super simple little number to whip up. It’s something I like to have ready in the fridge, because it’s a delightfully quick filling for lunch or even an after school snack. It combines really well in a sandwich with some crispy lettuce and creamy pate in between two slices of crusty sourdough. Enjoy!
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
Filling
- 6 large organic free range eggs
- 2 tbsp organic butter make sure its good quality butter
- ½ small organic red onion
- 1 handful organic coriander fresh
- t tsp organic dried thyme
- 1 tsp Organic Dijon Mustard
- ½ tsp organic wholegrain mustard
- ½ tsp salt
- ½ tsp organic black pepper
Ingredients
Filling
|
Instructions
- In a medium saucepan bring some water to boil (enough for the eggs to be submerged). Add the eggs and boil for approximately 10-12 minutes.
- Stain the eggs, allow to cool and remove the shells.
- Cut each egg in half and place into a bowl, using the back of a fork, mash the eggs until the whites start to resemble tiny pieces.
- If you have a food processor, add all remaining ingredients for the filling and blend until smooth. (by keeping the egg out of the food processor means you'll get nice chunky pieces of egg all through the spread.)
- If you're doing this by hand, finely chop the coriander and onion, then place all ingredients into a large bowl with the eggs and combine well.
- To serve, spread the pate and the filling and onto a nice thick slice of sourdough, and enjoy!
Recipe Notes
Check out more delicious recipes on my website The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes. ♡
Check us out on Instagram @the_bluntknife.
