Egg and Tuna Sandwich Spread Recipe
Egg and tuna spread is a homemade version of a popular sandwich filling known from Polish breakfasts and suppers. Creamy eggs are mixed here with flavourful tuna, crunchy pickles and chives, creating a firm yet light mixture. Yogurt instead of part of the mayonnaise makes the spread lighter, but it still spreads well and doesn’t run.
Egg spreads with added fish or vegetables are a classic of Polish sandwiches from the 1980s and 1990s, often made “from a can and a few eggs” for breakfast or home parties.
This version tastes like the classic spread from home parties but is lighter thanks to yogurt. The proportions are set so the spread is firm and stays on sandwiches even after several hours. It works well both on everyday sandwiches and as a filling for eggs or tortillas.
Why this version works
- The mix of mayonnaise and thick yogurt gives a creamy but not greasy spread.
- Thoroughly draining the tuna and cucumbers keeps the texture under control.
- Mustard and chives boost the flavour, so you don’t need much salt.
Chef's tips
The most common mistake is tuna or cucumbers that are too wet – then water collects at the bottom of the bowl and the spread runs off the bread., After mixing, check whether the spread “flows” when you tilt the bowl; if it does, add another chopped egg., Use a spoon or a wide-bladed knife for spreading – it makes it easier to spread the mixture thinly and evenly.
How to serve
Serve on rye bread, rolls or toast, sprinkled with fresh chives or dill., It also works great as a filling for stuffed eggs on the Easter table or as a filling for tortillas rolled up and sliced into pinwheels for a snack., For a quick lunch, eat it with vegetable sticks instead of bread.
Watch out for
- Don’t mix the ingredients with warm eggs – the mayonnaise can thin out.
- Don’t chop the cucumbers too coarsely, or the spread will be hard to spread.
- Don’t add cucumber brine without tasting – it’s easy to overdo the sourness.
Substitutions
- You can replace tuna in its own juice with tuna in oil, reducing the amount of mayonnaise.
- Swap part of the mayonnaise for more yogurt if you want a lighter version.
- You can use dill pickles instead of sour pickles for a milder, slightly sweeter tang.
Ingredients
- eggs - 4 pieces
- canned tuna in its own juice - 1 can
- pickled or dill cucumbers - 2 pieces
- mayonnaise - 2 tablespoon
- yogurt thick natural - 1 tablespoon
- mustard - 0.5 teaspoon
- chives - 2 tablespoon
- salt and pepper
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil and cook for 8–9 minutes from boiling, until the yolks are fully set and uniformly yellow when cut.
- Immediately run the cooked eggs under cold water, cool and peel. Finely chop with a knife or grate on the large holes of a grater – the pieces should be small but visible, not a paste.
- Drain the tuna very thoroughly, pressing it with a spoon in a sieve until it stops dripping. Transfer to a bowl and break up with a fork into moist, fine flakes without hard lumps.
- Cut the cucumbers into very small cubes. Transfer to a sieve or paper towel and gently squeeze out until the excess juice is gone – the cubes should be moist but not dripping.
- Finely chop the chives. Add the eggs, cucumbers, mayonnaise, yogurt, mustard and most of the chives to the bowl with the tuna, reserving a little for sprinkling on top.
- Mix everything thoroughly with a fork until you get a uniform, thick spread in which the ingredients hold together well and there is no puddle of liquid at the bottom of the bowl.
- Taste and season with freshly ground pepper and, if needed, salt, remembering that the cucumbers and tuna are salty. The flavour should be bold but not overly salty or too sour.
- If the spread is too thick, add yogurt or mayonnaise a teaspoon at a time until it spreads easily. If it turns out too thin, add one more finely chopped egg and mix again.
- Cover the bowl and chill the spread in the fridge for at least 15 minutes. During this time it will thicken slightly and the flavours of cucumber and tuna will mellow and blend.
Storage
Store the spread in an airtight container in the fridge for up to 2 days – over time it thickens slightly and the cucumber flavour softens. Stir after taking out to recombine any separated liquid; do not freeze, as the eggs will turn rubbery.
I usually make this spread on Sunday evening so I have ready-made “no-thinking” sandwiches for Monday morning before work. After a night in the fridge, the tuna and cucumber flavours round out nicely and the spread spreads even better.
