Egg and quark spread
A creamy egg-forward spread with a light tang from quark. A great way to use up leftover Easter eggs and a reliable crowd-pleaser on fresh bread.
Ingredients:
- 250 g semi-fat quark (curd cheese)
- 6 hard-boiled eggs
- 1 onion
- 4 tbsp extra-virgin olive oil (cold-pressed)
- 1 tbsp mustard
- 1 tbsp smooth mild mustard
- salt to taste
Recipe steps:
- In a bowl whisk both mustards with a pinch of salt and the olive oil to form a smooth emulsion. Add the egg yolks and mix until creamy.
- Gradually fold in the quark so the mixture stays silky and not watery.
- Stir in the onion finely diced, then add the egg whites cut into small cubes or coarsely grated.
- Chill for at least 1 hour to let the flavors meld. Serve with very fresh bread or rolls.
Story and origin:
Egg spread is a Czech classic that lifts weekend breakfasts and party canapés alike. This version leans on quark, which keeps it light and fresh while still soft and creamy. It makes good use of Easter eggs and works year-round with pantry staples. The duo of coarse Kremžská mustard and smooth mild mustard adds gentle heat and roundness. Olive oil binds everything into a cohesive emulsion and quark brings softness without heaviness. The result spreads beautifully and holds its shape on bread and bite-size toasts.
Technique and ingredients:
Success starts with the mustard-oil emulsion, which blends with the yolks into a smooth base. Add the quark gradually so the texture stays creamy. Dice the onion very finely so it’s present in flavor without a harsh bite. Cut the egg whites into small cubes or grate them coarsely for a pleasant texture. Season salt with care since the mustards already carry salt and spice. Resting in the fridge helps the flavors come together and the spread softens further. For a brighter line add a pinch of ground black pepper or a few drops of lemon juice, which lifts the quark and complements the egg aroma.
Variations and regional ideas:
Chives are a timeless add-in that brings spring freshness. Spring onion gives a milder note and a nice hint of green. For a tangier profile fold in finely diced pickles or a splash of their brine. Some households replace part of the quark with sour cream for extra richness, others add a teaspoon of mayonnaise for even more silkiness. For a festive touch stir in a small handful of chopped almonds lightly toasted in a dry pan. A pinch of sweet paprika or a little finely chopped parsley also works well. If you enjoy a fish accent, fold in a few flakes of smoked fish and the spread turns into a heartier cold appetizer. A lactose-free version is simple – use lactose-free quark and the texture and flavor stay the same.
Serving and storage:
Serve on fresh sourdough, soft rolls or a crisp baguette. On open-face sandwiches it looks lovely topped with a radish slice and a few chive strands, and it spreads evenly on toast too. It also works in tortillas or in filled savory pastries for picnics. Store in a clean airtight container in the fridge for up to 2 days. Let it stand a few minutes at room temperature before serving so the flavor opens and the texture softens. If it thickens after chilling, mix in a teaspoon of quark or a few drops of oil and give it a brief stir to bring it back to a silky spread.
