Deviled Egg Spread

Deviled Egg Spread is an appetizer that tastes like egg salad. This is best served with sliced baguettes or any kind of bread. Great for Easter!


Yesterday I threw a baby shower for my friend Camille at my house. We had a night filled with lots of food and lots and lots of pink.

My friend Camille happens to also be a marriage and family therapist. So when we get together and talk, she’s unknowingly giving me free therapy. And thank goodness it’s free because her hourly rate is way beyond my budget.

It’s not that she’s consciously trying to analyze me. As with most people who excel in their profession, what she does is organic to her and probably one of the reasons she pursued her career in the first place.

My obsession with eggs continues with this Deviled Egg Dip/Spread.

I’m sure there’s a reason behind my love for eggs but no one has ever lifted that rug. Not even Camille.

But why don’t we call a spade a spade? This is basically a less chunky version of egg salad served with crackers or baguettes. I personally prefer it on bread or baguettes because it’s truer to the egg salad taste I love.

It’s a great twist on classic deviled eggs and a whole lot easier. This recipe is a blank canvas so if you love crumbled bacon on top, great! Want a little heat? Add some horseradish!


1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustardSalt & pepperPaprika for dusting

How to make it:
Perfect Hard Boiled EggsIn a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

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