Creamy Egg Spread Recipe

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"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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings


  • 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

Nutritional Facts

2 tablespoon: 99 calories, 9g fat (3g saturated fat), 88mg cholesterol, 140mg sodium, 1g carbohydrate (trace sugars, trace fiber), 3g protein


  1. 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.
Originally published as Creamy Egg Spread in Taste of Home August/September 1996, p64

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Reviewed May. 24, 2014

"Surprisingly good. It tastes great with pretzels to make a easy to grab snack. Works better for me in a food processor than a blender. Love the dilll taste. It is a nice touch."

Reviewed May. 22, 2013

"Nothing short of amazing!!!!!!"

Reviewed Jan. 14, 2013

"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."

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