Butter with eggs and mustard

A wonderful way to diversify the taste of familiar sandwiches! There is nothing easier to find than egg butter, and its taste is simply amazing. If you need to please guests who are unexpectedly going to descend and are even on their way or just organize a pleasant family dinner, it's hard to think of anything more interesting.

Arkady and Svetlana

Recipe author

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Composition / ingredients

Servings:

Egg yolks (hard-boiled chicken eggs)

Butter (peasant)

100

Mustard (dining room ready)

Green onion

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 89 % 54 g

Carbohydrates 3 % 2 g

506 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

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First, I boil the eggs and let them cool down in a cold place, just not in the refrigerator, where you can not put hot. Most often I cool them in a colander under a stream of cold water from under a water tap. In a special wooden mortar, I thoroughly rub the yolks with salt and mustard until a completely homogeneous paste is obtained. Then I put this mass in the refrigerator for about twenty minutes.

Then it's time to introduce softened butter, finely chopped green onion and mix the food in a blender. I keep it in the refrigerator for another ten minutes. The salad is ready and it can be served both in a salad bowl or simply smeared on sandwiches. I most often make sandwiches, which I serve to the table. I saw a cooking recipe for egg butter in one of the cooking TV shows many years ago and cook it quite often, especially in winter.