Easter eggs left over?
We'll help you with some tips on how to make the most of this precious commodity!
They can last up to 2 weeks even without great cooling, but it's still good to have a plan B.
Egg spread
5 eggs
50 g butter
¼ kg curd cheese
1-2 tbsp sour cream
1 tbsp mustard
Salt, pepper
squeeze of lemon juice
fresh chives
🥚 Mix all ingredients (except chives) together
🥚 Sprinkle generously with chives and enjoy with fresh bread or pastries
Mustard party
200g floury potatoes
8 eggs
150ml milk
1 tbsp mustard (spiciness to taste)
1 tbsp mustard (grainy)
Onions
- ¼ l vegetable soup
Salt
Pepper (freshly ground)
Sugar
🥚 Chop the onion and cook with the peeled, diced potatoes in the vegetable soup until soft
🥚 Add the milk and use a potato masher to make a coarse sauce
🥚 Add mustard, salt, pepper and a pinch of sugar, serve with hard-boiled egg and enjoy
Asparagus with egg vinaigrette
3 eggs
1 kg white asparagus
1 kg green asparagus
Pinch of sugar
500 g waxy potatoes
1 bunch of radishes
1 bunch of chives
1 box of cress
4 tbsp vinegar
Fresh pepper
1 tsp mustard
4 tbsp olive oil
🥚 Peel the white asparagus and remove the woody ends from the stalks of both varieties
🥚 Boil the peel and sections with a little sugar and salt in plenty of water for approx. 20 minutes
🥚 Boil the potatoes in salted water until soft
🥚 Strain the asparagus water, bring to the boil and add the white asparagus first (it needs approx. 7 minutes), then the green (approx. 4-5 minutes)
🥚 For the vinaigrette, mix the mustard, salt, pepper, vinegar and 100 ml asparagus water, whisk in the oil
🥚 Cut the eggs into small pieces, add the finely chopped radishes and herbs, stir carefully and serve everything together nicely and enjoy
