Sri Lankan Spiced Egg Spread
This is probably an old post colonial egg recipe adapted to the Sri Lankan taste. I don't know where it originated from, but it is always a popular snack to take to the cricket, for parties and of course morning tea or afternoon tea. Sri Lankans like a bit of spice with our tea.
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 2
egg
spreads
easy
simple
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs; hard-boiled
- 100 grams semi matured cheese finely grated
- 1-2 hot chillis or to taste sliced finely
- 2 tablespoons whole egg mayonaise
- pinch salt to taste
- 2 pinch freshly ground pepper or to taste
- Carbohydrate 0.56 g
- Cholesterol 212 mg
- Fat 5.305 g
- Fiber 0 g
- Protein 6.29 g
- Saturated Fat 1.6335 g
- Serving Size 1 1 Serving (50g)
- Sodium 62 mg
- Sugar 0.56 g
- Trans Fat 0.926 g
- Calories 78 calories
Roughly mash the eggs with a fork in a bowl, add the remaining ingredients and mix together. Taste for salt and add as required (depending on the cheese you are using you may not need too much salt) The mayo, egg yoke and cheese should all mix to a smooth consistency, mash the egg whites to small chunks about 5mm in size, this gives a nice texture to the mixture. spread the mixture on fresh bread and enjoy. For the authentic recreation of this sandwich, butter your bread before spreading the mixture then cut the crusts off and cut sandwich into quarters from corner to corner, and of course, have it with some hot tea.
