Deviled Egg Dip

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

METHOD

Vigorously beat cream cheese until creamy. Mix inmayonnaise, sour cream, curry, mustard, and cayenne. Blend well.

Sauté 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.

recipe from www.inmamaskitchen.com

Contributor: Elisa Penn

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