Creamy Egg Spread Recipes

Steps:

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

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.

Steps:

• Put eggs into a pot with cold water and bring to a boil.
• Once the water is boiling, cover the pan and remove from the burner. Set your timer for ten minutes.
• Cut up onion and drain tuna while the eggs cook.
• Once the eggs have done their 10 minute soak, rinse with COLD water to stop the cooking process.
• Continue to rinse the eggs until you can hold them to remove the shell.
• Remove the shell, rinse away any shell particles and cut into chunks (or small pieces if you like a finer texture).
• Mix the egg, tuna, onion in a bowl with a fork.
• Add mayo, Miracle Whip, ground mustard, paprika, salt and pepper and mix until blended.
• Enjoy on bread or toast; or top a plate of mixed greens with tomatoes. You could also stuff tomatoes with the salad. A perfect summer meal when you don't want to turn on the oven!

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.

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.

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.

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!

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.

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.