Spicy Egg Butter Spread: Your New Favorite Breakfast Treat

Spicy egg butter spread is chopped hard-boiled eggs folded into softened butter, seasoned with red pepper flakes, smoked paprika and fresh chives. The result is a chunky, creamy spread for toast, sandwiches and crackers. It takes about 10 minutes when the eggs are already boiled, and you control the heat level.

Ingredients

• 6 large hard-boiled eggs, fully cooled
• ½ cup (1 stick) unsalted butter, softened to room temperature (cold butter leaves lumps)
• 1-2 tablespoons mayonnaise (optional, for extra creaminess)
• ½ teaspoon salt, or to taste (reduce it if you use salted butter)
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon red pepper flakes, adjusted to taste
• ¼ teaspoon smoked paprika
• 1 tablespoon fresh chives, finely chopped (or fresh parsley)
• 1 teaspoon Dijon mustard (optional)

Mixing the Spread Step by Step

1. Prep the eggs. Peel the cooled hard-boiled eggs. Chop them roughly with a knife, or mash them with a fork or potato masher in a mixing bowl, aiming for small, even pieces with some texture.
2. Check the butter. Make sure it is softened to room temperature so it blends smoothly.
3. Start the base. In a medium mixing bowl, add the softened butter.
4. Add the extras. If using, add the mayonnaise and Dijon mustard to the butter.
5. Season. Add the salt, black pepper, red pepper flakes, and smoked paprika.
6. Beat the butter. Mix vigorously with a fork or rubber spatula until well combined and relatively smooth, light, and fluffy.
7. Add the eggs. Add the mashed or chopped eggs to the seasoned butter.
8. Fold and mash. Gently fold and mash until the eggs are evenly coated, creating a chunky yet creamy spread.
9. Add herbs. Stir in the chives or parsley until distributed.
10. Taste. Adjust with more salt, pepper, or red pepper flakes if you like.
11. Serve or chill. Serve immediately, or transfer to an airtight container and refrigerate.

Fixing Stiff, Runny, Bland or Too-Hot Egg Spread

• Lumpy or stiff: The butter was too cold or the spread is straight from the fridge. Let it sit out for 10-15 minutes, or beat in a splash of milk or cream.
• Runny: Too much mayonnaise or over-softened butter. Stir in one more finely mashed egg or chill it for about 30 minutes.
• Bland: Add a pinch more salt, a little black pepper or a dash of garlic powder.
• Not spicy enough: Stir in more red pepper flakes, a pinch of cayenne, or a dash of hot sauce. Add spice gradually; it is easier to add than to remove.
• Too spicy: Stir in more softened butter, another mashed egg, or a spoonful of plain Greek yogurt or mayonnaise.
• Too chunky or too smooth: Keep mashing for a smoother spread. If you overmashed it, fold in one more roughly chopped egg to bring back texture.
• Rubbery eggs: Overcooked eggs can turn rubbery and develop a green ring around the yolk. Aim for firm, bright yellow yolks.

Lighter, Spicier and Dip-Style Variations

• Part Greek yogurt for butter: Replace half the butter with plain Greek yogurt for more tang and less saturated fat; expect a softer, looser spread.
• Avocado: Mash in a quarter to half of a ripe avocado in place of some butter for a creamier, greener spread that browns faster.
• Fresh heat: Finely minced jalapeño or serrano gives a fresher heat than flakes.
• Different herbs: Dill, parsley, or a little tarragon work in place of chives.
• Fewer yolks: Using some egg whites in place of whole eggs lowers the cholesterol but makes the spread less rich.

What to Spread It On

Warm toast or a toasted English muffin is the obvious start. It also works in a sandwich with turkey, ham, or lettuce and tomato, on crackers or crostini, as a dip for cucumber, carrot, and celery sticks, or stirred into scrambled eggs for a breakfast burrito. If you like egg sandwiches, compare it with the creamy egg salad sandwich. The spread is also good alongside an easy grilled cheese sandwich or on top of a steak, egg and cheese bagel.

Storing Egg Butter Spread Safely

Because it contains eggs and butter, the spread must be refrigerated in an airtight container. Refrigerate it within 2 hours of making it, and eat it within 3-4 days, ideally in the first 2-3. Let it sit out for about 10-15 minutes before serving so it spreads easily, but do not leave it out for extended periods.

Freezing is not recommended: both the eggs and the butter change texture on thawing and turn watery or grainy. You can hard-boil the eggs ahead, since peeled or unpeeled hard-boiled eggs keep in the refrigerator for up to 7 days, and make the spread on the morning you want it. See the cold food storage chart for egg storage guidance.

FAQ

Can I make it ahead?

Yes, up to 3 days ahead in an airtight container in the refrigerator. Let it soften for 10-15 minutes before serving.

How do I make it creamier?

Start with very soft butter, add a little more mayonnaise or a tablespoon of full-fat Greek yogurt, or pulse briefly in a food processor without turning it into a paste.

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