In the Czech kitchen: Three springtime egg-salad spreads from Prague chefs

Hard-boiled Easter eggs and spring-green chives pair perfectly in these easy-to-make sandwich spreads by Café Savoy and Štangl.


Written by Ambiente Published on 23.03.2024 17:00:00 (updated on 24.03.2024) Reading time: 2 minutes

As Easter and the season of hardboiled eggs approaches, chefs from two popular restaurants in Prague, Café Savoy and Štangl, have shared their recipes for egg-based spreads. These spreads can be used as toppings for canapés or sandwiches, and are a great way to make use of the surplus of eggs you may have.

Egg salad spread from Café Savoy


  • 5-6 eggs
  • 10 tbsp mayonnaise
  • 1 shallot, finely chopped
  • 2-3 stalks chives, chopped
  • Juice of half a lemon or lime (to taste)
  • Salt pepper, to taste


  • 1.Hard boil the eggs in water or steam for 10 minutes. Meanwhile, mix mayonnaise, shallots, and chives with lemon juice and salt in a bowl.
  • 2.Peel the boiled eggs, let cool, and cut into cubes. Mix everything, refrigerate for an hour, and serve.

chef's tip

Serve these spreads atop a thick, crusty bread like sourdough (we like Bread 33 from Eska bakery in Prague), sprinkled with finely chopped onion and chives. Potato salad spread can be used to prepare the traditional Czech chlebičky, open-faced sandwiches.

Chef Martin Štangl's lighter spread replaces mayo with white yogurt.
Chef Martin Štangl's lighter spread replaces mayo with white yogurt. Photo: Ambiente

Potato salad spread with boiled eggs


  • 10 boiled A- or B-type potatoes
  • 100 g celery
  • 100 g carrots
  • 5-7 pickles
  • 1 white onion
  • 5 eggs
  • 7 tbsp mayonnaise
  • 4 tbsp mustard
  • Pickle juice, to taste
  • Salt and pepper, to taste


  • 1.Boil the potatoes in their skins until tender. Peel while still warm. Cut the celery and carrots into dice and boil in salted water.
  • 2.Cut the potatoes into cubes by hand or with a slicer. Finely chop the pickles and onion.
  • 3.Boil the eggs for 10 minutes, then peel and chop them like the potatoes.
  • 4.Mix the cooled ingredients with onion, mayo, mustard, and pickles, and season with salt and pepper.
  • 5.Cover the salad bowl with cling film and refrigerate ideally overnight before serving.

Eggs salad spread from Štangl restaurant


  • 4 eggs
  • 50 g of white yogurt
  • 1 tbsp of Dijon mustard
  • 1 small onion
  • Pickles, to taste
  • Chives, to serve


  • 1.Hard-boil the eggs for 10 minutes from the start of boiling. Make sure the eggs are completely submerged.
  • 2.Finely chop the boiled eggs, onion, pickles, and chives. Combine all the ingredients in a bowl.
  • 3.Mix thoroughly but gently and only until combined so that the individual ingredients do not get too mushy.
  • 4.Chef Štangl serves the spread topped with fried bacon bits and leafy greens.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and led to widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at

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