This is the perfect spread to take to a holiday party or serve at your next get-together.
Check out what my pals over at The Girl Who Ate Everything had to say about this recipe:
This is basically a less chunky version of egg salad served with crackers or baguettes. I personally prefer it on bread or baguettes because it’s truer to the egg salad taste I love. It’s a great twist on classic deviled eggs and a whole lot easier. This recipe is a blank canvas so if you love crumbled bacon on top, great! Want a little heat? Add some horseradish!
This spread is really smooth as there aren’t very many egg chunks in it as they’ve been blended. I like this! The taste of traditional egg salad is very much present, so don’t worry 🙂
Ingredients
1 dozen large Eggland’s Best eggs
2 tablespoons Heinz white vinegar
1 cup Kraft mayonnaise
1 tablespoon French’s yellow mustard (add more if you like)
Kosher salt and freshly ground pepper
Bread, baguettes, or crackers
McCormick Paprika, for dusting
Instructions
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
Serve with toasted bread, baguettes, or crackers.
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Quick Tip: Serve this spread with your favorite crackers, pita bread, or pretzels.
Thank you to Recipe Lion for this great recipe.
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