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Creamy Egg Spread Recipe

"We like this cool, creamy spread on rye crackers or tiny slices of cocktail rye bread," relates field editor Denise Goedeken of Platte Center, Nebraska.

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Creamy Egg Spread Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

Ingredients

1/2 cup mayonnaise
1-1/2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 tablespoon finely chopped onion
1/4 teaspoon hot pepper sauce
6 hard-cooked eggs, quartered
1 package (3 ounces) cream cheese, softened
1/2 teaspoon seasoned salt
Pinch white pepper
2 teaspoons chopped fresh dill, optional

Directions

In a blender, combine first five ingredients; process until smooth. Add egg quarters, one at a time, blending well after each addition. Add cream cheese, salt and pepper; process until creamy. Stir in dill if desired. Yield: 2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 99 calories, 9 g fat (3 g saturated fat), 88 mg cholesterol, 140 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Creamy Egg Spread in Taste of Home August/September 1996, p64

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(1-1) of 1 reviews

Reviewed on Jan. 14, 2013 by connie461

So good, its is light and creamy. Good with crackers or vegetables. Surprisingly not like deviled eggs or egg salad. I have made it many times over the years.