| 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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