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Fast and tasty
Butter with eggs and mustard

Egg and Mustard Butter Spread

A wonderful way to shake up your everyday sandwiches! Nothing is simpler to make than this egg butter, and the flavor is just marvelous. Whether you need to impress guests who are about to drop by unannounced — maybe already on their way — or simply put together a nice family dinner, it's hard to think of anything better.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Egg yolks (from hard-boiled eggs)

Butter (unsalted)

100

Mustard (prepared table mustard)

Green onion

Salt

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

Cooking method

Cooking time: 15 min

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First I boil the eggs and let them cool somewhere cold — just not in the refrigerator, where you shouldn't put anything hot. Most often I cool them in a colander under cold running tap water. In a special wooden mortar, I thoroughly mash the yolks with salt and mustard until I get a completely smooth paste. Then I put this mixture in the fridge for about twenty minutes. Next it's time to work in the softened butter and the finely chopped green onion, and blend everything in a blender. I chill it for another ten minutes or so. The spread is ready — you can serve it in a bowl or simply spread it on sandwiches. I most often make sandwiches to bring to the table. I saw this recipe for egg butter on a cooking show years ago and make it quite often, especially in winter.