French Herbed Egg & Yogurt Spread
Method
Place the eggs in a saucepan, cover with cold water and bring to a boil.
Cook for 9 minutes, then transfer the eggs to cold water. Peel and allow them to cool.
Finely chop the eggs and place them in a medium bowl.
Add the Greek yogurt, Dijon mustard, lemon juice and finely chopped shallots.
Stir in the chives, parsley, tarragon, black pepper and salt.
Mix gently until the ingredients are well combined while keeping some texture from the chopped eggs.
Transfer the spread to a serving bowl and sprinkle lightly with sweet paprika.
Serve with wholegrain crispbreads or rye crackers.
For the best texture, chop the eggs by hand rather than blending them. This keeps the spread pleasantly chunky and gives it a more homemade, rustic character. Prepare it a little ahead of time and chill briefly to allow the herbs and Dijon to develop their flavour.
Nutrition Facts
Per serving
