Egg Butter
Photo: Pk2000 at English Wikibooks, CC BY-SA 3.0
Egg butter is a two-ingredient sandwich spread that turns leftover hard-boiled eggs into something richer than plain egg mash. Softened butter replaces the usual mayonnaise, so the spread tastes of egg and dairy and nothing else. The one technique that matters is the chop: cut the whites small, or they will stay separate from the butter instead of blending in. It is ready in about twenty minutes.
Instructions
Hard-boil the eggs for about 10 minutes, then cool them enough to handle and peel them.
Chop the eggs into small pieces. Larger pieces of egg white tend not to blend into the butter, so keep the chop fine.
Add the chopped eggs to the softened butter and mix until the two are evenly combined.
Season with salt and pepper, tasting as you go until it suits you.
Spread it on bread or toast and serve as a sandwich filling.
Make it personal.
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