| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cream chees, Dips/spread, Eggs, Not sent | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 1 1/2 | tb | Lemon juice |
| 2 | ts | Dijon mustard |
| 1 | tb | Finely chopped onion |
| 1/4 | ts | Hot pepper sauce |
| 6 | Hard-boiled eggs | |
| 3 | oz | Pkg. cream cheese, softened |
| 1/2 | ts | Seasoned salt |
| 1 | pn | White pepper |
| 2 | ts | Chopped fresh dill, optional |
INSTRUCTIONS
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@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 64 Posted to MC-Recipe Digest V1 #500 by Roberta Banghart <bobbi744@sojourn.com> on Mar 04, 1997.
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