Egg Spread with Parsley

For the egg spread with parsley, hard boil the eggs, rinse in cold water and let cool. Wash the parsley, spin dry. Pluck the leaves from the stems and chop.

Mix curd, sour cream, olive oil and lemon juice. Peel eggs, chop and mix with parsley.

Finely puree the curd-egg mixture, season with sea salt, white pepper and piment d’Espelette, season with lemon juice and sugar.

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