Creamy Cheesy Egg Sandwich Spread

Back when I was in school, my mama would always prepare me a sandwich and a Zesto juice pack aside from my rice meal. Cheese, tuna, ham and egg sandwiches were my usual snacks during recess time. But the latter has always been the most enjoyable for me. Until now, I find eggs delicious, and simple and trouble-free to cook ingredient in any dish.

So today I decided to make perhaps one of the most common sandwich spreads. It’s very easy to do and perfect for those I’m-too-lazy-to-cook moments.

What I learned about hard boiled eggs is that you have to boil the water first before adding the eggs. Then turn the fire low and simmer for not more than ten minutes (large eggs may need to be cooked for 15 minutes). Once done, immediately soak the eggs in cold water. This will help the shell be easily removed from the white. Cracking the egg will also release the gas that causes the greenish discoloration around the yolk.

I used two sliced eggs combined with ¼ cup mayonnaise and ¼ cup less-fat cream. (You can actually lessen the mayo and cream should you like the spread to be thick). I added two tablespoons of American cheese and tossed some crushed parsley, and seasoned with a few dashes of salt and pepper.

Place in a clean container with cover any unconsumed spread and store in the fridge.

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