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
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/