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Egg Sandwich Spread

Jhuls @ The Not So Creative Cook

Egg Sandwich Spread has always been my favorite since I was a kid.

My mom used to make it for the family, but it was me who always gets a huge container of the spread. She knew how much I loved it – I eat it like how I eat ice cream. Yes, without bread or crackers. It is just so good!! By the time I knew how to make it, I took the throne from my Mom and I started being in charged in making the spread for my siblings. This time, I am the one with the least share. Well, it’s time to be kind.😉

My mom used to make the best egg sandwich spread ever, but I am sorry to let her know that my version is better. 😀 (If you can hear from up there, I am kidding, mom!)

PLEASE CLICK HERE TO WATCH THE RECIPE VIDEO

If you’d like to see my Mom’s recipe, you can find it here.

I used almost the same ingredients as my mom’s recipe, but I adjusted the measurements. I also added sweet pickle relish, salt and pepper. I’ve been using my mom’s recipe for like twenty five years and just played with the measurements.

So what’s the difference? This new version is tastier and not as “runny” as the old version. If you have made the old version, I know you’d love this more – more cheese, more mayonnaise, more everything. 😛 I also used pineapple slices which I then cut smaller (almost like chopped) because I don’t like adding the crushed pineapple now. I think adding crushed pineapple makes the spread runny. By adding sliced pineapple without the syrup, I can control the texture.

If there is a recipe I make over and over again, this will be the number one on the list. Try it and you know why I love this spread so much.

 

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Egg Sandwich Spread

Egg Sandwich Spread has been my favorite for like 25 years now. This recipe is a keeper and will be your favorite, too. It is so good you might won’t need bread at all. 😉 

Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 15 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 6 large hard-boiled eggs
  • 3/4 cup cheese grated or chopped
  • 4 pineapple slices drained and chopped (see notes)
  • 2/3 cup mayonnaise
  • 1/4 cup red bell pepper chopped
  • 1/4 cup commercialized sandwich spread
  • 2 tbsp condensed milk
  • 1 tbsp sweet pickle relish
  • 1 tbsp pineapple syrup optional
  • 1/4 tsp ground black pepper
  • Pinch of salt

Instructions

  1. In a bowl, place peeled eggs and crush them by using a fork, but leave some chunks.
  2. Add the rest of the ingredients. Give it a good mix. Do a taste test and adjust accordingly.
  3. Keep in the fridge to chill.
  4. Spread on your favorite bread.

Recipe Notes

I used pineapple slices which I then cut smaller (almost like chopped) because I don’t like adding the crushed pineapple now. I think adding crushed pineapple makes the spread runny. By adding sliced pineapple without the syrup, I can control the texture.

I always use Lady’s Choice Sandwich Spread. 

I am using UK measuring cups. 

*Recipe updated, November 20, 2018. Due to the reason that I don’t want to lose the Google search and the comments, I did not save the recipe to the current date. 

Thanks a bunch for spending your precious time with me!

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