Pronunciation:Eye-er + ow-strikh Meaning:Egg spread Memory trick:Eier sounds like "Eye-er," and Aufstrich sounds a little like "ow-strich"—almost like "ostrich" with an "ow" at the beginning.
Eieraufstrich, or German egg spread, is a simple mixture of hard-cooked eggs combined with butter, cream cheese, mustard, and seasonings. Found throughout Germany and Austria, it is often served as part of a traditional Vesper, Brotzeit, or Abendbrot—light meals centered around good bread, cheeses, cold cuts, pickles, and homemade spreads.
While recipes vary from household to household, the goal is always the same: to create a creamy, flavorful spread that makes an ordinary slice of bread into a satisfying meal.
For generations, these simple evening meals brought families together after a day of work in the garden, workshop, office, or fields. Eieraufstrich remains popular because it is inexpensive, easy to prepare, and endlessly adaptable.
Served on hearty rye bread and garnished with radishes, chives, fresh dill, or pickles, it captures the spirit of traditional German home cooking—simple ingredients prepared with care and enjoyed around the table with family and friends.
6 hard-cooked eggs
4 oz (115 g) cream cheese, softened
2 tbsp softened butter
1 tsp German-style mustard or Dijon mustard
1 tsp mayonnaise
2 tsp fresh dill weed, finely chopped
½ tsp sweet paprika
Salt and white pepper to taste
A few drops Worcestershire sauce or Maggi seasoning (optional)
A few drops Sriracha or hot sauce (optional)
You can hard boil them traditionally in water, or a popular way that is geting lots of attention
for making eggs easier to peel even "fresh" eggs.
A steamer basket or bamboo steamer works well for steaming eggs, but you can also create a simple steamer using a Dutch oven. Place a small heatproof bowl in the bottom of the Dutch oven and set a small plate on top to create a raised platform. Add about 2 inches (5 cm) of water, making sure the water remains below the plate. Cover the Dutch oven and bring the water to a steady boil.
Carefully place the eggs on the plate, cover tightly, and steam for 16 to 18 minutes. Unlike eggs added directly to boiling water, which immediately cool the water, steam surrounds the eggs with consistent heat. This helps the egg whites set quickly and evenly, making the eggs noticeably easier to peel. Once steamed, transfer the eggs to an ice bath to stop the cooking before peeling.
Peel and separate the egg yolks from the whites.
Mash the yolks with the softened cream cheese, butter, mayo, and mustard until completely smooth.
Stir in the chopped fresh dill weed, paprika, salt, white pepper,
and worcestershire, Maggi, or Sirachia if you desire.
Finely chop the egg whites and fold them in, and chill for 30 minutes to an hour so it can firm up.
Then spread it on bread or crackers.
Chives or radish work well for toppings of Eieraufstrich.
It makes a good addition to an evening Vesper board, or for a Brotzeit, or Abendbrot.
along with some pickles and sausage sticks.
Here is another example with pistachios and apples
This is a full meal here with cold cuts and cheese
Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
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From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
