Eastern European · Breakfast · Lunch · Snack
Czech Egg Spread on Rye
Vaječná pomazánka
A creamy Czech spread of chopped hard-boiled eggs, sharp onion and mustard, lightened with Greek yogurt and piled onto hearty rye bread. It is a classic choice for breakfast, a snack or a light supper.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 34% · Fat 41% · Protein 25%
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Ingredients
For 4 servings- 6 large300 gEggs
- 6 cups1,500 gWater, for boiling
- 1/3 cup + 1 tbsp100 gPlain nonfat Greek yogurt
- 2 tbsp30 gLight mayonnaise
- 1 tbsp15 gMustard
- 1 small60 gOnion, very finely chopped
- 3 tbsp5 gFresh chives, snipped
- 1/3 tspSalt
- 1/2 tspBlack pepper, ground
- 4 slices140 gRye bread
- 4 medium50 gRadishes, thinly sliced (optional)
Steps
- 1
Bring the water to a boil in a saucepan.
- 2
Lower the eggs in gently and simmer for 10 minutes until the yolks are fully firm.
- 3
Transfer the eggs to cold water and leave for 2 minutes to cool.
- 4
Peel the eggs and chop them finely with a knife or mash with a fork.
- 5
In a bowl, stir together the yogurt, light mayonnaise and mustard until smooth.
- 6
Add the chopped eggs, onion, salt and pepper and mix gently.
- 7
Taste and adjust the mustard or seasoning if needed.
- 8
Spread the mixture thickly over the rye bread slices.
- 9
Sprinkle with chives and top with radish slices if using.
- 10
Serve straight away, or chill the spread covered for up to 2 days.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, replace the Greek yogurt with a plain unsweetened dairy-free yogurt and keep the light mayonnaise, choosing one labelled dairy-free.
- For a gluten-free option, serve the spread on bread labelled gluten-free instead of rye, and check that your mustard and mayonnaise are labelled gluten-free too.
- If you find raw onion too sharp, use 2 finely sliced spring onions or a finely chopped shallot instead.
- For a lower-carb plate, spoon the spread into crisp lettuce leaves or onto cucumber rounds instead of bread.
Storage
Refrigerate the spread in a covered container within 2 hours and eat it within 2 days, keeping it apart from the bread so the bread does not go soggy. Assembled open sandwiches are best eaten fresh, and the spread should not be frozen because the eggs and yogurt turn watery.
Make ahead
Hard-boil and peel the eggs up to 2 days ahead and keep them covered in the fridge, or make the whole spread up to a day ahead and chill it covered. Slice the radishes, snip the chives and assemble on the bread just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilkMustardGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (538 g) | Per 100 g | |
|---|---|---|
| Calories | 247 kcal | 46 kcal |
| Protein | 15.4 g | 2.9 g |
| Carbohydrates | 20.7 g | 3.8 g |
| of which sugars | 3.4 g | 0.6 g |
| Fiber | 2.5 g | 0.5 g |
| Fat | 11 g | 2 g |
| of which saturated | 3 g | 0.6 g |
| Sodium | 617 mg | 115 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
