Why It Works for Gut & Brain:
- Eggs provide high-quality protein and choline (supporting brain and nervous system function)
- Cold-pressed pumpkin seed oil is rich in antioxidants and supports anti-inflammatory processes
- Apple cider vinegar and live-culture mustard aid digestion
- Fresh herbs contribute to microbial diversity and gentle detoxification
Serves 4-6 as a starter or brunch option
Ingredients:
- 6 organic hard-boiled eggs
- 1–2 tsp raw, unfiltered apple cider vinegar
- 1 tsp smooth mustard (ideally fermented or with live cultures)
- 2 tbsp plain sheep’s yoghurt or kefir (unsweetened)
- 1–2 tbsp cold-pressed pumpkin seed oil
- A pinch of sea salt and freshly ground black pepper
- Optional: 1 tsp finely chopped spring onion or shallot
- A handful of chopped fresh herbs (e.g. chives, parsley, cress, lovage, dill)
Method
- Peel and mash the eggs in a bowl using a fork until creamy.
- Add mustard, apple cider vinegar, and yoghurt or kefir. Mix thoroughly.
- Stir in pumpkin seed oil, herbs, and optional onion.
- Season with salt and pepper to taste.
- Let sit for 10–15 minutes before serving to allow the flavours to meld.
Serving Suggestions:
- Spread on slices of wholegrain sourdough bread
- Top with fermented vegetables (e.g. sauerkraut, pickled radish)
- Garnish with toasted pumpkin seeds or microgreens
- Ideal addition to a gut-friendly Easter brunch platter
