Tuesday, October 30, 2012

Sandwich Spread Recipe (with variations)

SANDWICH SPREAD (for lunches and parties) ...

4 hard-boiled eggs
6 soft cheese portions (I use La vache qui Rit or similar)
3 Tablespoons Mayonnaise
2 Tablespoons light plain yogurt

Peel off the shell from the hard boiled eggs and cut up egg into very small pieces, do not mash but use a fork and knife to cut up into fine pieces. Open cheese portions and add to eggs plus Mayo and yogurt. Mix everything together with fork. If you see that the mixture is too runny add some more cheese, if the mixture is too thick, then add mayo or yogurt.
This is basically the spread which you can use as is or you can add other ingredients to make it more appetizing like tuna or salmon (drain first from oil or brine). With these you can add some cucumber cut up into small pieces and some lemon juice.

OR If you have some left over chicken, cut up into very small pieces and add to basic mixture. Carrots or Edam cheese grated into fine pieces can also be added to this mixture. Use this mixture up within 2-3 days especially if you are using left over chicken. Always cover and store in refrigerator.

You can use this spread on sandwiches, in wraps, on brown bread, small or large rolls or crackers...I will leave it to your imagination to come up with other ideas. Some people like to add some mustard but from my own experience, if you are making this for children, most kids don't really like the sharp taste.

Prepare this spread a day ahead and then spread onto rolls for parties...yummy and they go so fast!!! Top up with shrimps if you have a basic tuna paste or with ham or cheese if you have a basic cheese paste.  Add chives, tomatoes, cucumbers or parsley for colour and variety.
Pictures from shared files.

1 comment:

  1. You are making me hungry - again. I can never resist sandwiches.


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