One of our holiday treats is an egg dip that Ken makes, an old family recipe. It’s sort of like smoky deviled eggs only potato chip compatible. I like it. Here’s an approximation of the recipe; it’s not an exact thing.

  • 8 oz cream cheese
  • 3 hard boiled eggs
  • ⅓ cup of mayonnaise
  • ½ tsp Colman’s mustard
  • ½ tsp liquid smoke
  • salt

Mince the eggs. Blend with mayo and cream cheese to dip texture. Flavor with mustard, liquid smoke, and salt. The result should taste mostly like eggs, with a noticeable smoky flavor and a bit of sharpness from the mustard.

You can use ordinary wet mustard but the dry mustard without vinegar is better. Minced onion or shallot might be a nice addition. Or cayenne pepper.

culturefood
  2016-11-25 19:19 Z