Egg spread with chives

For the egg spread, first hard-boil the eggs. Place them in a pot in a single layer and cover them with cold water. Bring to a boil and let them simmer over low heat for 10 minutes, until the yolks are firm.

Transfer the cooked eggs straight into a bowl of cold water. Let them cool completely, as they will peel more easily afterward. Coarsely chop the peeled eggs with a knife into smaller pieces, so they don't turn to mush. You can also grate them on a coarse grater for a finer, more even result.

Let the butter soften ahead of time at room temperature. Mash it with a fork until smooth and stir in the mustard. If you like a creamier result, also add a spoonful of mayonnaise and mix everything together thoroughly until you get a smooth, velvety base.

Add the chopped eggs to the seasoned butter. Gently stir with a fork so that pieces of egg white and yolk remain visible. Don't overmix, otherwise the mixture turns into a uniform paste and loses its pleasant texture.

Rinse the fresh chives, pat them dry, and finely chop them. Stir them into the mixture and season with salt and freshly ground pepper. Refrigerate for at least 30 minutes so the flavors meld and the mixture firms up. Then spread it onto fresh bread or a roll and garnish with the remaining chives and, for example, a slice of radish. It also tastes great as a filling for stuffed tomatoes or on open-faced party snacks.