Breakfast Egg Spread

By ohioeggs  

June 29, 2015

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A creamy hard-boiled egg spread. Pair with toasted baguette slices for a crowd-pleasing snack or appetizer.

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: About 1 3/4 cups


6 hard-cooked eggs, peeled

1/4 cup refrigerated ranch dip

2 Tbsp. minced green onion

1/4 tsp. salt

1/4 tsp. pepper

2 Tbsp. chopped fully-cooked bacon

Whole grain baguette slices or bagels, toasted


Place eggs, ranch dip, green onion, salt and pepper in food processor. Pulse until finely chopped.

Spoon into serving bowl.

Top with bacon.

Serve with toasted bagels or baguette slices.

Additional Information

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-cooked egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Photo and recipe provided by the American Egg Board

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