Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Mayonnaise |
1½ tablespoon | Lemon juice |
2 teaspoons | Dijon mustard |
1 tablespoon | Finely chopped onion |
¼ teaspoon | Hot pepper sauce |
6 \N | Hard-boiled eggs |
3 ounces | Pkg. cream cheese, softened |
½ teaspoon | Seasoned salt |
1 pinch | White pepper |
2 teaspoons | Chopped fresh dill, optional |
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 Serve this cool, cream spread on rye crackers or tiny slices of cocktail rye bread. Submitted by Denise Goedeken of Platte Center, Nebraska MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 64 Posted to MC-Recipe Digest V1 #500 by Roberta Banghart <bobbi744@...> on Mar 04, 1997.