For the egg spread with olives, lemon and tarragon, hard boil the eggs. To make peeling a little easier, let the finished eggs cool a little. Finely chop the peeled eggs.
Cut the olives without pits into small cubes. Mix the eggs, olives and lemon zest with the mayonnaise, curd cheese and finely chopped tarragon and season with salt, pepper, Worcester sauce and lemon juice.
And ready is the simple but very tasty egg spread.
Preparation Tip:
If you want the egg spread a little lighter, you can also replace the mayonnaise with yogurt.
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