Jewish snack of cheese with garlic and eggs

Budget, in a hurry, for weekdays and holidays. Very often at various feasts there are simple but very tasty pieces of bread or fresh vegetables with a mass of grated cheese, eggs and mayonnaise with garlic. This is a Jewish snack. To prepare such a house will not be difficult even for a child.

Maria

Recipe author

Jewish snack of cheese with garlic and eggs

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Composition / ingredients

servings:

Processed cheese (like Friendship, amber)

200

Eggs (large selections)

Garlic

Mayonnaise

A mixture of ground peppers (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

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make a Jewish cheese snack? First, prepare the necessary ingredients. Take large, selected eggs. If the eggs are small, it is better to take 4 pieces. Processed cheeses are needed not soft but hard, in small briquettes of the type "Friendship", "Amber".
Step 2:
Hard-boil the eggs (about 10 minutes after boiling), cool, peel and grate on a medium grater.
Step 3:
Also grate the processed cheese on a medium grater. To make it easier to rub the cheeses and they do not spread all over the grater, they need to be pre-cooled in the freezer for 20 minutes.
Step 4:
In a salad bowl, combine grated eggs and processed cheese, mayonnaise, garlic passed through a press. Lightly season everything with salt and pepper.
Step 5:
Mix everything thoroughly. The consistency of the snack can be adjusted to your liking. If the mass turned out to be dry, add a little more mayonnaise to it.
Step 6:
A ready-made snack of cheese and eggs with garlic can be served immediately to the table, garnished with olives and sprigs of greens. Or serve it on slices of fresh or fried bread, slices of crackers or fresh vegetables: tomatoes, cucumbers, bell peppers, etc. Store the remains of the snack in a hermetically sealed container in the refrigerator for no longer than 3 days. Enjoy your meal!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

To prevent the eggs from cracking during cooking, they need to be lowered into still cold water and heated over medium heat until the water boils. After boiling, cook for 10 minutes.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).