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Creamy Egg and Cheese Salad with Garlic

Creamy Egg and Cheese Salad with Garlic


  • 4 eggs
  • 150g of Cheese Spread
  • 2-3 cloves of garlic
  • 1 small onion
  • 2-3 tablespoons of mayonnaise
  • 2-3 tablespoons of sour cream (optional)
  • Salt and black pepper to taste
  • Fresh herbs for garnish (parsley, dill, or green onions)


  1. Boil the eggs. Place a saucepan with water on the stove, bring it to a boil, and cook the eggs for 8-10 minutes. Then, cool them in cold water, peel, and chop them into cubes.

  2. Finely chop the onion and garlic. If you're not a fan of garlic's spiciness, you can use fewer cloves or even skip this ingredient.

  3. Dice the processed cheese into small cubes.

  4. In a deep bowl, combine the chopped eggs, onion, garlic, and processed cheese.

  5. Add mayonnaise and sour cream (if desired) to the bowl with the other ingredients. Mix everything well to ensure even distribution of the dressing.

  6. Season the salad with salt and black pepper according to your taste.

  7. Transfer the salad to a suitable serving dish and garnish it with fresh herbs.

  8. Chill the Jewish Salad with Melted Cheese, Eggs, and Garlic in the refrigerator for a few hours before serving. This allows all the flavors to blend and meld together.

  9. Serve the salad chilled. It makes a great appetizer for various dishes or a tasty and light snack.

Enjoy your meal!

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