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Jewish snack of cheese with garlic and eggs

Jewish Cheese, Garlic, and Egg Spread

Budget-friendly, quick, for everyday and holidays. You'll often see simple but very tasty little bites at gatherings — bread or fresh vegetables topped with a mixture of grated cheese, egg, and garlicky mayonnaise. This is the Jewish-style spread. Making it at home is easy enough for a kid to do.

Maria

Recipe author

Jewish snack of cheese with garlic and eggs

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Composition / ingredients

Servings:

Processed cheese (firm wedges, Druzhba/Yantar type)

200

Eggs (large)

Garlic

Mayonnaise

Ground pepper blend (pinch)

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 67 % 32 g

Carbohydrates 4 % 2 g

271 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a Jewish-style cheese spread? First, gather your ingredients. Use large eggs; if they're small, go with 4. The processed cheese should be the firm kind in small wedges (the Soviet-style "Druzhba" or "Yantar"), not the soft, spreadable kind.
Step 2:

Hard-boil the eggs (about 10 minutes after the water boils), then cool, peel, and grate them on the medium side of a grater.
Step 3:

Grate the processed cheese on the medium side too. To make it easier to grate and keep it from smearing, chill it in the freezer for 20 minutes first.
Step 4:

In a bowl, combine the grated eggs and cheese, the mayonnaise, and the garlic pressed through a garlic press. Season lightly with salt and pepper.
Step 5:

Mix everything well. You can adjust the consistency to taste — if it's a bit dry, work in a little more mayonnaise.
Step 6:

You can serve the finished cheese-and-egg spread right away, garnished with olives and herb sprigs. Or spread it on slices of fresh or toasted bread, crackers, or fresh vegetables — tomatoes, cucumbers, bell pepper, and so on. Store leftovers in an airtight container in the fridge for no more than 3 days. Enjoy!

Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
To keep eggs from cracking, lower them into cold water and heat over medium until it boils, then cook for 10 minutes.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember some are especially easy to overdo (chili pepper, for instance).