Spreads

Avocado spread with bryndza and eggs

Mash avocado with bryndza, smooth quark, hard-boiled eggs, and lemon juice for a creamy spread for bread or party bites. Makes 1 bowl.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
10 min
Total time
20 min
Servings
1 bowl
Difficulty
Easy
Cuisine
Slovak
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This avocado spread with bryndza and eggs combines creamy avocado with tangy Slovak bryndza, a soft sheep's milk cheese. The avocado flesh is mashed with a fork, immediately mixed with lemon juice to prevent browning, and combined with bryndza, smooth quark (soft curd cheese), and chopped hard-boiled eggs. Serve the spread on bread, bite-size appetizers, or open-faced sandwiches for a party. For a lighter version, use low-fat quark.

Ingredients

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Instructions

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  1. Hard-boil the eggs, cool them in cold water, and peel.

  2. Halve the avocados, remove the pits, and scoop out the flesh with a spoon. Mash with a fork, immediately stir in the lemon juice, then add the bryndza and quark.

  3. Coarsely chop the peeled eggs, mash with a fork, and combine with the avocado mixture. Season with salt and pepper.

Tip: You can hard-boil the eggs a day ahead and refrigerate them unpeeled. Mash the avocado only on the day of serving, as it browns quickly when exposed to air.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
161 kcal
Protein
7.9 g
Carbohydrates
4.9 g
of which sugars
1.0 g
Fat
13 g
of which saturates
3.9 g
Fiber
3.2 g
Salt
0.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Avokádová nátierka s bryndzou a vajíčkom

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