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Egg and Gribenes Spread

This savoury egg and gribenes spread is a refined take on a classic Ashkenazi comfort food. By combining hard-boiled eggs with rich schmaltz and crispy chicken cracklings, known as gribenes, this dish offers a wonderful depth of flavour and a satisfying variety of textures. The addition of fresh celery provides a clean crunch, while the macerated shallot and lemon juice cut through the richness of the fats for a perfectly balanced bite.

As a protein-rich, diabetes-friendly option, this spread is excellent for those looking to manage blood sugar levels without sacrificing flavour. It works beautifully served on seeded crackers, rye bread, or tucked into chicory leaves for a lighter snack. This recipe is a fantastic way to enjoy traditional flavours in a homemade dish that is both nourishing and deeply satisfying.

Continue reading below

Ingredients for Egg and Gribenes Spread

  • 4 large eggs

  • 1/2 Spanish onion, finely diced

  • 1 to 2 tablespoons /15 to 30 grams Schmaltz

  • Kosher salt

  • Freshly ground black pepper

  • 1/4 teaspoons cayenne

  • 1 tablespoon minced shallot macerated in a tablespoon of lemon juice for at least 5 minutes

  • 1 teaspoon fish sauce

  • 1 small celery stalk, diced

  • 2 tablespoons /15 grams gribenes

How to make Egg and Gribenes Spread

  1. In a small saucepan, cover the eggs with 1 inch/3 centimeters of water and bring the water to a boil over high heat. As soon as the water reaches a full boil, cover the pan and take it off the heat. Let the eggs sit in the covered pan, off the heat, for 12 to 15 minutes, then remove them from the water. (Or, if you have a pressure cooker, steam them for 7 minutes, then chill; these are invariably easier to peel.) Run the eggs under cold water, or transfer them to an ice bath, till they're thoroughly chilled. Peel the eggs.

  2. Meanwhile, in a separate small saucepan over medium heat, saute half the onion in 1 teaspoon schmaltz till translucent. It's a good idea to give them a pinch of salt as you do this, don't be shy. Transfer the onions to a plate and allow to cool slightly.

  3. Combine all the ingredients except the celery and gribenes and do any of the following: put them through a meat grinder fitted with a medium or small die; coarsely chop them in a food processor; chop by hand and finish by mashing to a pleasing consistency with a fork. Then fold in the celery and the gribenes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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