Easter Egg Spread
Elevate your springtime celebrations with this irresistible Easter Egg Spread, the perfect appetizer for brunches or holiday gatherings. This creamy and flavorful spread combines chopped hard-boiled eggs with a luscious blend of mayonnaise, sour cream, and a touch of tangy Dijon mustard. Bright pops of red bell pepper and freshly chopped chives add color and texture to each bite, while a hint of paprika and lemon juice enhances its vibrant taste. Ready in just 15 minutes, this easy-to-make recipe is as versatile as it is delicious, pairing beautifully with pumpernickel bread, crackers, or crunchy crudités. Serve it chilled or at room temperature for a dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoon lemon juice
- 2 tablespoons finely diced red bell pepper
- 1 pack pumpernickel bread or crackers (for serving)
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 9 minutes.
Immediately transfer the cooked eggs to a bowl of ice water to cool for 5-10 minutes. Peel the eggs once cooled completely.
Roughly chop the peeled eggs and place them in a mixing bowl.
Add the mayonnaise, sour cream, Dijon mustard, paprika, salt, black pepper, and lemon juice to the bowl. Use a fork to mash the eggs and mix until the texture is creamy but still slightly chunky.
Gently fold in the chopped red bell pepper and fresh chives for added flavor and texture.
Taste the spread and adjust the seasoning if needed by adding more salt, pepper, or lemon juice.
Transfer the Easter Egg Spread to a serving bowl and garnish with a sprinkle of paprika and additional chopped chives.
Serve the spread chilled or at room temperature with pumpernickel bread, crackers, or crudités.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 11.0 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
