For the curd egg spread, boil the eggs for 5-6 minutes so that the egg white hardens completely but the yolk is still soft. Mix the curd with the milk until smooth and season with salt.
Peel the eggs, cut them in half, scoop out the yolk and add it to the curd. Cut the hardened egg white into cubes.
Stir the yolk and a teaspoon of parsley into the curd and then fold in the egg white cubes.
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