Egg spread

egg spreadMy favourite. This is my version of the egg spread I used to eat when I was a kid. Some flavours are so sentimental:-) Some people only use butter as the binding ingredient, but it gets very crumbly when taken out of the fridge, so l like to add creme fraiche or mayo to prevent this.

You need:

4 or more eggs – hard-boiled, cut in the egg cutter (once horizontally, once vertically), or chopped finely
2-3 pickled cucumbers – chopped finely
creme fraiche – some tablespoons (cream cheese or a bit of mayo are also good)
a slice of butter
salt, pepper

Mix together and adjust seasoning if needed.