Deviled Egg Dip

Discussion in 'Food and nutrition' started by Oh Deer, Apr 18, 2006.

  1. Oh Deer

    Oh Deer Guest

    Deviled Egg Dip

    Contributor: Elisa Penn

    This is a delicious spread or dip for veggies for a light after-holiday
    way to use up eggs. It's also good enough to make on its own. This also
    works well as a spread, fill the inside of celery or use on crackers.

    8 ounces cream cheese, softened
    1/2 cup mayonnaise
    1/2 cup sour cream
    1 teaspoon curry powder
    1/2 teaspoon dry mustard
    1/4 teaspoon cayenne pepper
    3 slices bacon, finely chopped
    1 tablespoon butter
    1 small onion, finely chopped
    4 hard-boiled eggs
    1 tablespoon parsley, minced
    Salt and freshly milled black pepper

    Vigorously beat cream cheese until creamy. Mix in mayonnaise, sour cream,
    curry, mustard and cayenne. Blend well. Saute bacon over medium heat until
    browned and crisp. Drain on absorbent paper. Crumble when dry and set aside.
    Pour off excess bacon fat. Melt butter and stir in onions. Cook over low heat
    until transparent, but not brown. Remove with slotted spoon and set aside.
    When onion and bacon have cooled, add to cream cheese mixture. Shell and chop
    eggs. Stir into cream cheese mix with parsley. Mix well and season with salt
    and pepper. Refrigerate until serving.

    Source:
    http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/eggs/devileggdip.html

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