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Recipes: Carol's Dill and Egg Spread
- Updated: August 29, 2007 - 5:24 PM
Carol's Dill and Egg Spread
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Carol's Dill and Egg Spread
Makes about 11/2 to 2 cups.
Created by Carol Hancock of Edina, this delicious spread kept friends chatting out on the deck long after the sun had set over Madeline Island. It's great with crackers and vegetables as well as on sandwiches of toasted wheat with thickly sliced tomato.
• 3 to 4 hard-cooked eggs
•1/2c. mayonnaise
• 3 to 4 tsp. curry, or to taste
• 3 tsp. chopped fresh dill, or to taste
• Salt and freshly ground black pepper to taste
Directions
Peel and mash the eggs into a paste and stir in the mayonnaise. Add the curry and dill to taste. Season with salt and freshly ground black pepper.
Nutrition information per serving of 2 tablespoons:
Calories 87 Fat 9 g Sodium 68 mg
Carbohydrates 1 g Saturated fat 2 g Calcium 11 mg
Protein 2 g Cholesterol 56 mg Dietary fiber 0 g
Diabetic exchanges per serving: 2 fat.
Roasted Red Pepper Spread
Makes about 1 to 11/2 cups
Fabulous on crackers or bruschetta, this makes a nice vegetarian sandwich spread.
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