Homemade Egg Paste with Mustard and Chives
A simple Polish egg spread combining hard-boiled eggs grated on large-hole grater with mayonnaise, mustard, and fresh chives. Seasoned with salt and pepper, this creamy paste works as a sandwich filling, appetizer, or snack component. Adjust consistency by adding more mayonnaise if needed.
Ingredients
- 10 egg
- 2 tablespoon mayonnaise
- 1 teaspoon mustard
- 1 pinch salt
- 1 pinch black pepper
- ½ oz chives, chopped
Instructions
- 1
Hard boil the eggs, cool in cold water, peel, and grate using a large-hole grater into a bowl.
- 2
Add chopped chives, mustard, and mayonnaise to the grated eggs.
- 3
Season with salt and pepper, then mix thoroughly.
- 4
If the paste is too dry, add another tablespoon of mayonnaise and mix again.
Tips
Use a large-hole grater for proper texture; smaller holes compress the eggs.
Cool boiled eggs in ice water for easier peeling.
Good to Know
Refrigerate in an airtight container up to 3 days.
Prepare up to 1 day in advance; add mayonnaise adjustment just before serving if consistency has tightened.
Spread on bread, crackers, or use as a sandwich filling. Serve chilled or at room temperature.
Common Mistakes
Do not use a fine grater or food processor; this over-processes eggs into a paste too dense and uniform.
Do not skip cooling eggs in cold water; warm eggs are harder to peel cleanly.
Do not over-mix after adding mayonnaise; this makes the texture gluey.