1red, orange or yellow sweet pepper, or 4 inch-wide slices pickled red pepper
1teaspoonpickle juice, from pickles used
2tablespoonlight mayonnaise
1teaspoonDijon mustard, or German mustard
salt and black pepper, to taste
For serving
1handfulchopped fresh parsley, or chives, dill, cress
Fillings to add (optional)
30gdiced salami, cooked ham or bacon
30ggrated Cheddar or Edam cheese
Instructions
Carefully add the eggs into a small saucepan. Cover with cold water and bring to boil. Hard-boil for 8 mins. Take off the heat and rinse with cold water under a tap or place in a bowl of ice for 1 minute. Place the eggs on a plate and leave to cool down for at least 20 mins.
In the meantime, finely chop the gherkins, finely dice the pepper and put both into a large mixing bowl.
Peel off the eggshell and cut the eggs with an egg slicer: slice once, turn 90 degrees and slice again (so they are diced). Add the eggs into the bowl with vegetables.
Add mayonnaise, mustard and pickle juice.
Add additional fillings if using some. Toss and gently stir until every solid part of the spread is coated. Season with a pinch of salt and generous amount of black pepper.
Serve on a slice of bread of your choice, top with fresh herbs and enjoy!
Notes
Top tips: See the article above this recipe card.Possible ingredient swaps:
Duck eggs instead of chicken eggs; Ratio: 1 large duck egg for 2 medium-sized chicken eggs. Add 1 minute to the cooking time.
Soft (creamy) cheese for mayonnaise; 1:1 ratio.
Swap pickled onion or radish for gherkins or pepper.