Egg Salad Spread



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.”


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