Egg labneh spread Calories

To make egg labneh spread, mash or finely chop cooked eggs and mix them with labneh until creamy. Add the labneh gradually so you can control the texture, then season with salt, pepper and any herbs you like.

Hard-boiled eggs are the usual choice for egg labneh spread because they mash neatly and hold their texture. Scrambled eggs tend to make the mixture softer and less cohesive, so cool them completely first if you choose to use them.

Labneh gives egg labneh spread a thick, tangy, creamy base and helps bind the eggs without relying on mayonnaise. Its tartness balances the mild flavor of the eggs, so taste the mixture before adding extra acidic ingredients.

Egg labneh spread works well on toast, pita or crackers, and it can also be served as a dip with cucumber, carrot or bell-pepper strips. Add it to a sandwich with leafy greens for a more substantial lunch.

Egg labneh spread keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after making or serving, and use a clean spoon each time to help keep the leftovers fresh.

Freezing egg labneh spread is not recommended. Labneh can separate and turn watery when thawed, while the egg may become rubbery; make a smaller batch and keep it refrigerated instead.

To make egg labneh spread less tangy, mix in more chopped egg rather than adding extra labneh. A little chopped cucumber or mild fresh herbs can also soften the flavor without masking the egg.

Yes, egg labneh spread can be made ahead and refrigerated in a covered container. For the freshest flavor and appearance, stir it before serving and add delicate herbs or crunchy toppings at the last minute.

Egg labneh spread is usually served chilled or cool, not warm. Keeping it cold preserves its thick texture and is especially practical when serving it as a dip or sandwich filling.