Trini Egg Paste/Salad Recipe by Chef Jeremy Lovell

Yield - Serves 6

Ingredients:

Egg – 6 each (boiled hard and cut into small pieces)

New Zealand cheddar cheese – 1 cups – (grated)

Red onion – 1 each (small size chopped)

Garlic – 2 tbsp – (chopped)

Chive – 1 tbsp – (chopped)

Pimento – 2 tbsp – (chopped)

Chadon beni/Culantro – 1 tbsp – (finely chopped)

Sugar brown – to taste

Salt – to taste

Black pepper – 1tsp

Mustard – 1 tbsp

Mayonnaise – 6 tbsp

Method:

Using a large bowl mix all ingredients to smooth paste.

Place in container, cover and refrigerate.