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.