Egg spread with chives on rye

An Easter table classic that's worth eating outside Easter too. With yoghurt instead of mayo.

⏱ 15 min · serves 1 · Lithuanian home cooking · Not spicy at all

367kcal
21 gprotein
38 gcarbs
14 gfat
5 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Eggs, Milk and Gluten · may contain traces of sesame and soya (check the labels)

Ingredients (serves 1)

  • Egg (2 pcs)110 g
  • Natural yoghurt30 g
  • Rye bread (2 slices)70 g
  • Radishes60 g

Also: Chives, salt, pepper

Method

  1. Get ready: wash the radishes and chives. Finely chop the chives and halve the radishes.
  2. Bring a pan of water to the boil over high heat (about 5 min). Carefully add 2 eggs and cook over medium heat for 9 min, until the white and yolk are completely set.
  3. Move the eggs to cold water for 3–5 min to cool. Peel and finely chop them.
  4. In a small bowl, mix the eggs with 30 g yoghurt (about 2 tbsp) and the chives. Season with pepper and a little salt.
  5. Spread over 2 slices of rye bread and serve with the radishes.

Tips

  • Boil the eggs for 9 min and cool them in cold water straight away – the yolk stays yellow, with no grey edge.
  • The spread keeps in the fridge for 2 days.

How much should you actually eat?

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Find this recipe in

BreakfastSnacksLithuanian classicsCheap recipesQuick recipesVegetarianLow calorie

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.