Creamy egg spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| 1½ | tablespoon | Lemon juice |
| 2 | teaspoons | Dijon mustard |
| 1 | tablespoon | Finely chopped onion |
| ¼ | teaspoon | Hot pepper sauce |
| 6 | Hard-boiled eggs | |
| 3 | ounces | Pkg. cream cheese, softened |
| ½ | teaspoon | Seasoned salt |
| 1 | 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 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.