Eggs with cheese
Often, when I need a quick and uncomplicated appetizer, I turn to this simple combination of hard-boiled eggs and grated cheese, just like I learned from my mother. It first appeared in our home thanks to her, straight from the kitchen of the canteen where she worked. It’s quick to make, requires only common ingredients, and doesn’t involve much hassle. Every time I prepare it, it turns out just as nutritious and flavorful.
Quick Info
Total time: approximately 25 minutes
Preparation time: 10 minutes
Cooking time: 10-12 minutes (for the boiled eggs)
Servings: 2-3
Difficulty: easy
Recipe type: cold appetizer
Ingredients
4 hard-boiled eggs
100 g telemea cheese
1 raw egg (for mayonnaise)
oil for mayonnaise
salt
pepper
sour cream (to taste)
Preparation Method
1. Boil the eggs for about 10-12 minutes until they are hard. While they are boiling, prepare the other ingredients.
2. Make a classic mayonnaise from the raw egg and oil. You don’t need much, just enough to bind the mixture. Add salt and pepper to taste.
3. Mix the mayonnaise with sour cream. The amount of sour cream can vary depending on whether you want a creamier or denser texture.
4. Peel the boiled eggs and grate them using a fine grater.
5. Grate the telemea cheese as well.
6. In a large bowl, start layering with grated telemea cheese, followed by a layer of grated boiled eggs. Sprinkle salt and pepper after each layer, but don’t overdo it.
7. Repeat the layers until you finish the ingredients, with the last layer preferably being cheese.
8. If desired, you can top it with a thin layer of sour cream mixed with mayonnaise. This is optional and depends on your preferences.
9. Chill until serving or serve immediately.
Why I Make This Recipe Often
I love it because it doesn’t require hard-to-find ingredients and doesn’t take much time. It’s filling, satisfying hunger well, and can be prepared quickly if you have the eggs already boiled. It works for breakfast or as a cold snack, without needing reheating or complicated plating.
Tips and Variations
Tips
Don’t use too much mayonnaise – just enough to bind the cream with the sour cream, so you don’t overload the mixture.
If the telemea is salty, don’t add salt to each layer.
Grate the eggs when they are completely cold to prevent them from sticking.
Substitutions
Instead of telemea, you can use cheese. The texture is a bit different, but the result is still tasty.
For a lighter version, reduce the amount of mayonnaise and use only sour cream.
Variations
You can add a bit of finely chopped green onion for an extra touch of freshness (only if you want, it’s not in the original recipe).
If you prefer, you can mix the ingredients at the end instead of layering them, but the taste will be the same.
Serving Ideas
Serve it cold as an appetizer. It pairs well with slices of fresh bread or as part of a platter with other simple appetizers.
Frequently Asked Questions
Can I use cottage cheese instead of telemea?
Cottage cheese doesn’t have the same salty taste and its texture isn’t suitable for this recipe. If you don’t have telemea, use cheese.
Can I use store-bought mayonnaise?
You can use store-bought mayonnaise if you don’t feel like making it at home, but the taste is slightly different.
How much sour cream should I add?
Add sour cream just enough to achieve a cohesive cream without being too liquid. About 2-3 tablespoons should be sufficient for the amount of eggs and mayonnaise, but adjust to your preference.
Can I prepare everything a day in advance?
Yes, you can prepare it the night before, but keep the mixture refrigerated and covered. The layers will meld better, but the boiled egg may change its texture slightly after a few hours.
Can I skip the mayonnaise?
You can omit the mayonnaise, but the mixture will be drier. Sour cream alone doesn’t bind the egg and cheese as well, but the recipe still works this way.
Nutritional Values (estimated)
One serving has approximately 250-300 kcal, depending on how much mayonnaise and sour cream you use.
Protein: 13-15 g
Fat: 20-22 g
Carbohydrates: 2-3 g
These are just estimates and depend on the type of cheese, the exact amount of sour cream, and how much oil is used in the mayonnaise.
Storage and Reheating
Store in the refrigerator in a covered container for up to 24 hours. After a day, the boiled egg tends to change its texture and flavor, so I don’t recommend keeping it too long. There’s no need to reheat it – it’s a cold appetizer and is served straight from the fridge.
Ingredients: 4 boiled eggs, 100g cheese, 1 egg for mayonnaise, oil, salt, pepper, sour cream
