On the days of Easter, which lasts for forty days from the day of Bright Sunday, there are painted eggs in every house. Since the custom of christening at Easter also involves the exchange of Easter eggs, there are often a lot of them left uneaten. In addition, children's favorite entertainment at Easter is egg-breaking — you need to break someone else's egg with an accurate blow, keeping your own intact. All broken eggs must be eaten. I suggest one of the variants of the egg dish. This paste is a spread, perfect for Breakfast, dinner or snack. Try it, you will like it.
Boil the eggs. Put them in cold water and cook for 3-4 minutes after boiling. Then drain the boiling water and pour cold water, cool.
In advance, remove the butter from the refrigerator, it does not need to be melted, it just needs to be melted.
Clean the cooled eggs, grate "small scales" on a grater, and grate the hard cheese on it. Finely chop the greens. I took celery, but you can have any you like.
Combine everything in a bowl and season with spices.
Mix the contents of the bowl, taste for salt and sharpness, if necessary, adjust.
Add the pre softened butter to the egg mixture
and cheese, mix thoroughly until pasty.
and you can have Breakfast.
The paste can be spread on a bun, biscuit or cracker. In any form, it is very satisfying, and much tastier than an ordinary cheese sandwich.
If the pasta is diluted with cream or milk, bring to a boil, you will get a great sauce for pasta.
The remaining paste is covered with a tight lid and can be stored in the refrigerator for 2-3 days (if you do not eat it before).