Potato and egg spread for sandwiches

A bright and colorful potato and egg spread for sandwiches will not only help satisfy your hunger, but will also cheer you up with its sunny look. If you make such a hearty spread of mashed potatoes and eggs the night before, then breakfast or a snack can be prepared in minutes.

Ingredients

• Eggs - 2 pcs.
• Potatoes - 1-2 pcs.
• Butter, milk or sour cream - 75 g
• Mustard - 1.5 tsp
• Green onion - 3-4 feathers
• Salt - 1/4 tsp
• White bread - for serving

Directions

1. Prepare the required ingredients.
2. If desired, the same amount of sour cream or milk can be used instead of butter. Green onions can be replaced with finely chopped onions, fried in a pan until golden.
3. Peel the potatoes, cut into large pieces, put in a saucepan and cover with cold water. Put on fire. When the water boils, cook the potatoes over moderate heat for 20 minutes.
4. Pour eggs with cold water, put on fire. Bring water to a boil and cook eggs for 7 minutes. Then put the boiled eggs in cold water.
5. Peel the cooled eggs, separate the whites from the yolks. (You won't need proteins, use them as you see fit.)
6. Put the yolks in a bowl, add the mustard and butter.
7. Grind the yolks with a hand blender.
8. Finely chop the green onion and add to the yolks. Season with salt and stir.
9. Drain the potatoes.
10. Puree the potatoes.
11. Put the potatoes to the yolk mass.
12. Mix well.
13. Put the resulting potato-egg spread on the bread slices and serve.
14. If desired, the bread can be pre-fried in a dry skillet for 30 seconds on each side.
15. Bon Appetit!