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Creamy Egg Spread


  • 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-boiled large eggs, quartered
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon seasoned salt
  • Pinch white pepper
  • 2 teaspoons chopped fresh dill, optional


  • 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.

Nutrition Facts

2 tablespoons: 99 calories, 9g fat (3g saturated fat), 88mg cholesterol, 140mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.


Average Rating: 5
  • 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.

  • k-davies
    May 22, 2013

    Nothing short of amazing!!!!!!

  • connie461
    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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