Egg Salad Spread
I love deviled eggs. This is a wonderful way to serve them as an appetizer. It is delicious!
- 1 dozen hard-cooked eggs, divided
- 3/4 cup mayonnaise
- 4 oz. cream cheese, cubed, softened
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 3 green onions, sliced, divided
- 1/8 teaspoon paprika
Reserve 1 egg for garnish. Cut remaining eggs lengthwise in half. Remove yolks, place in food processor. Add mayo, cream cheese, vinegar, mustard and 12 egg white halves; process until blended. Spoon into medium bowl.
Chop remaining egg white halves coarsely. Add to cream cheese mixture with 2/3 of the onions; mix lightly.
Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions. Garnish with paprika.
Serve with assorted cut-up veggies and crackers. (I loved water crackers with this.)
“Everything God does is marked with simplicity and power.”