Cheese Paste and Egg Salad Sandwiches

Ingredients

• 113 g (4 oz)grated sharp Cheddar cheese
• 5 ml (1 tsp)yellow mustard
• 2.5 ml (1/2 tsp)minced hot pepper or pepper sauce
• 90 ml (6 tbsp)whole milk
• 14 g (1 tbsp)butter
• A dashgarlic powder
• Optional, to tasteparsley flakes
• 5hard-boiled eggs
• 28 g (1/4 cup)sharp Cheddar cheese, finely grated
• 2scallions, finely chopped
• 40 g (1/4 cup), optionalonion, finely diced
• 5 ml (1 tsp)mustard
• 30 ml (2 tbsp)mayonnaise
• 1.25 ml (1/4 tsp)black pepper
• To tastefreshly minced wiri wiri pepper or hot pepper sauce

Instructions

1. 1

   Make cheese paste

   Put the cheese, yellow mustard, hot pepper or pepper sauce, milk, butter and garlic powder in a food processor. Pulse until smooth, then stir in a few dashes of parsley flakes. Without a processor, bring the cheese to room temperature and mash all the ingredients together until smooth; fold in the parsley flakes.

2. 2

   Mix egg salad

   Grate the hard-boiled eggs using the fine or medium side of a grater. Add the remaining ingredients and mix well. Taste and adjust the seasonings as you like.

What are cheese paste and egg salad sandwiches?

They bring together two distinct sandwich fillings: a smooth, savoury cheese paste and a chopped-and-grated egg mixture. Both are familiar lunch and picnic-style spreads, with sharp Cheddar and chilli giving this version a lively flavour.

The recipe works by keeping each filling simple and seasoning it to taste. Serve them in bread or rolls; bread is not included in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 22g protein, 4g carbs, 28g fat.

The eggs and Cheddar provide most of the protein, while the cheese, butter and mayonnaise contribute most of the fat. The listed ingredients contain relatively little carbohydrate; bread, if used, would add most of it. Pair a sandwich with salad or vegetable sticks for a more balanced plate.

Choosing the cheese

Sharp Cheddar: its fuller flavour stands up to the mustard and pepper, so the cheese paste tastes savoury rather than mild.

Finely grated Cheddar: the smaller shreds mix readily into the egg salad, distributing the cheese without large lumps.

Getting a smooth cheese paste

Food processor: pulse the ingredients until they form a smooth paste, rather than running the machine continuously.

By hand: let the cheese soften at room temperature first, then mash it thoroughly with the other ingredients. This makes it easier to combine without a processor.

Grating the eggs

Grater side: use the fine side for a more cohesive spread or the medium side for a slightly more textured one. Grate carefully and keep the pieces even.

Seasoning: mix in the mustard, mayonnaise, pepper and other additions, then taste before adding more chilli or seasoning.

Balancing the flavours

Mustard and pepper: these bring tang and heat to the rich cheese and egg. Add the wiri wiri pepper or pepper sauce gradually if you prefer a gentler filling.

Scallions and onion: scallions add a fresh savoury note, while the optional diced onion gives the egg salad extra bite.

Serving the fillings

Spread each filling in bread or a roll, or offer them separately so everyone can choose. Crisp lettuce or sliced cucumber alongside can add a fresh contrast.

A simple green salad or vegetable sticks make easy accompaniments. Keep the fillings chilled until you are ready to serve.

Recipe notes & tips

• Bring the cheese to room temperature if you are mixing the paste by hand.
• Use freshly grated Cheddar for the smoothest cheese paste.
• Drain or dry the hard-boiled eggs if they are wet after peeling.
• Add hot pepper a little at a time and taste as you go.
• Chill the spreads before assembling if you prefer a firmer filling.

Variations

• More herbs: Stir extra parsley flakes into the cheese paste.
• Milder heat: Leave out the chilli and serve hot sauce on the side.
• Extra crunch: Include the optional finely diced onion in the egg salad.
• Different mustard: Use a stronger mustard in the egg mixture for a sharper flavour.
• Open sandwiches: Spoon either filling onto toasted bread and serve straight away.

Common mistakes to avoid

• Cold cheese by hand: it is difficult to mash smoothly; let it soften at room temperature first.
• Over-processing: the cheese paste can become too loose; pulse just until smooth.
• Large egg pieces: they can make the spread uneven; use the fine or medium grater side.
• Too much chilli at once: the heat can overwhelm the fillings; add it gradually and taste.
• Leaving the fillings out: they contain egg and dairy; keep them chilled until serving.

How to store

Store the fillings separately in covered containers in the fridge and use within 3 days. Keep them chilled, and do not leave them at room temperature for more than 2 hours; these spreads are best served cold rather than reheated.

Frequently asked questions