Spicy egg butter spread: chopped hard-boiled eggs folded into softened butter with red pepper flakes, smoked paprika and chives. Ready in 10 minutes.
Prep
10 min
Cook
N/A
Total
10 min
Servings
Multiple servings
Optional — the recipe works without them.
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Peel cooled hard-boiled eggs. Chop roughly with a knife or mash with a fork or potato masher in a mixing bowl, aiming for small, even pieces with some texture.
Ensure butter is softened to room temperature for smooth blending.
In a medium mixing bowl, add softened unsalted butter.
If using, add mayonnaise and Dijon mustard to the butter.
Add salt, black pepper, red pepper flakes, and smoked paprika to the butter mixture.
Mix vigorously with a fork or rubber spatula until well combined and relatively smooth, light, and fluffy.
Add mashed or chopped hard-boiled eggs to the seasoned butter mixture.
Gently fold and mash the eggs into the butter until evenly coated and incorporated, creating a chunky yet creamy spread.
Stir in chopped fresh chives or parsley until distributed.
Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes if desired.
Serve immediately or transfer to an airtight container and refrigerate until ready to use.
Used in this recipe: Silicone Spatula (Amazon, affiliate links)
150-180 kcal
Calories