Secrets to a savory egg paste: Cheddar is the key ingredient

The recipe for egg paste seems simple. However, in practice, this straightforward sandwich spread doesn't always taste great. The secret is consistency. Egg paste just can't be too smooth, so we strongly advise against blending it. Instead, we recommend a special ingredient.

First and foremost, use good eggs. You don't have to be a gourmet to tell the difference between paste made with fresh eggs and one made with eggs that have been sitting in the refrigerator for a while. The eggs must be hard-boiled, but not overcooked. Overboiling causes sulfur to form in the egg, resulting in an unpleasant odor and a blue ring around the yolk.

The ideal cooking time for hard-boiled eggs is 6 minutes from the time the water starts boiling. Remember, place washed eggs in cold water, not boiling water. If you make a mistake and do the opposite, it's likely the shells will crack.

What enhances the flavor of homemade egg paste is cheddar cheese. English cheddar is ideal because of its distinct taste and consistency, plus it grates very well. If you prefer milder cheeses, gouda or Emmental can be used.

The addition of cheddar cheese not only enhances the taste of the paste but also gives it a firmer consistency. It remains creamy and sticks excellently to the sandwich.

To prepare a portion of paste for 2 people, you need:

        
• 3 hard-boiled eggs,
• 1 tablespoon of mayonnaise,
• 0.4 oz of cheddar cheese,
• A pinch of salt,
• Parsley or freshly chopped chives.

Preparation:

          
1. After boiling the eggs, allow them to cool for a bit. Peel them and place in a bowl.
2. Mash them with a fork or potato masher. To make it easier, you can first cut the eggs in halves.
3. Grate the cheddar cheese using a fine grater.
4. Mix the eggs with mayonnaise and cheese.
5. Add chopped parsley or chives.
6. Season to taste with salt. If you prefer a spicier version, add a pinch of freshly ground pepper.