Creamy Egg Spread Food

CREAMY EGG SALAD RECIPE

Steps:

• Mix cream cheese spread, mayo and pickles in medium bowl.
• Add eggs; mix lightly. Refrigerate several hours or until chilled.

CREAMY EGG SPREAD

Steps:

• 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.

EGG, SOUR CREAM AND CAVIAR SPREAD

Steps:

• Mix first six ingredients together with a fork just until mixture holds together.
• Spoon into a serving bowl, cover and chill several hours or overnight.
• When ready to serve, garnish with sour cream and caviar.
• Spread on crackers or toast points.

EGG AND CREAM CHEESE PARTY SANDWICHES

Steps:

• In a large mixing bowl beat cream cheese until smooth.
• In another bowl mix together chopped eggs, green olives, green onion and celery until blended then add to the cream cheese; mix very well to blend, then add in ketchup; mix to combine.
• Season with salt and pepper.
• Cover and chill overnight.
• Lightly butter each slice of bread.
• Spread egg mixture onto one side of buttered bread slice, top with crust.
• Slice into 4 small triangles.
• Place on a platter then cover with plastic wrap.
• These can be prepared hours in advance and refrigerated.

EGG AND CREAM CHEESE QUICHE (FROM SCRATCH)

Steps:

• Mix the flour and butter together thoroughly until it turns into a dough, then rub the dough with your hands until it resembles breadcrumbs. Add the egg yolk and 2 tablespoons of cold water and the process it with an electric hand mixer until the dough comes back together again, in a smooth ball. wrap the dough in clingfilm and chill it in a fridge for 30 minutes.
• Heat the oven to 170°C.
• Roll out the pastry dough on a lightly floured work surface, then use it to line a pastry pan that fits your dough in. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes in the fridge.
• Spread the soft cheese evenly at the bottom of the pastry. Beat the egg, milk and salt until smooth and fully blended. Pour it over the cheese in the pastry case.
• Bake it in the centre of the oven until the centre of the quiche is almost set but jiggles slightly when the dish is gently shaken and when a knife is inserted near the centre of the quiche, it comes out clean. Let the quiche stand for 5 minutes to cool down, then cut into slices. Sit Back, Relax, and Enjoy!

CREAMY DEVILED EGG SPREAD

Steps:

• Boil the eggs for around 12-14 minutes, drain and cool. Peel eggs, slice in half, and remove yolks. (I also add any broken whites to my yolk bowl.) If you don’t break any eggs go ahead and add a few whites. This makes a great filler to make fuller eggs. Chop yolks and your added whites up really good.
• Add the mayo, Miracle Whip, mustards, pickle juice, pickle chunks, salt and pepper (and I like to add some extra pinches of paprika to the mixture just to deepen the color.) Mix really well and taste test. Add more mustard or pickle juice to your liking.
• You can use a Ziploc baggie with the tip cut off to pipe this mixture into your egg whites, garnish with paprika. I serve any leftover yolk mix in the center of my egg tray with some crackers; it makes for a health snack.

CREAMY EGG SPREAD

Steps:

• In a blender, combine first five ingredients; process until smooth. Add egg quarters, one at a time, blending well after each addition. Add cram cheese, salt and pepper; process until creamy. Stir in dill if desired.

CREAMY EGG SALAD

Steps:

• In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.