This rich and smooth egg spread blends hard-boiled eggs with creamy Philadelphia cream cheese, creating a protein-packed, keto-friendly, and satisfying dish. Perfect for breakfast on toast, as a sandwich filling, or even a dip for crackers and veggies.
Ingredients:
- 8 hard-boiled eggs, peeled and halved
- 1 block (8 oz / 226g) Philadelphia Original Cream Cheese (room temperature)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 teaspoon Dijon mustard or yellow mustard
- Salt and black pepper to taste
- Optional: ¼ teaspoon garlic powder or onion powder
- Optional garnish: chopped chives, parsley, or paprika
Instructions:
- Place eggs in food processor
Add the peeled and halved hard-boiled eggs into the food processor bowl. - Add cream cheese
Add the full block of softened Philadelphia cream cheese on top of the eggs. - Season and flavor
Add mustard, a pinch of salt, pepper, and any optional spices like garlic or onion powder. - Blend until smooth
Pulse the food processor until the mixture becomes creamy and spreadable. Scrape down the sides as needed. Add a spoon or two of mayo if you want a looser texture. - Taste and adjust
Taste the mixture and adjust seasoning if necessary. - Serve or store
Spoon the spread into a bowl and serve immediately, or refrigerate for up to 3 days in an airtight container.
Serving Ideas:
- Spread on toasted bread or bagels
- Fill sandwiches or wraps
- Serve as a dip with crackers, celery, or carrot sticks
- Spoon into lettuce cups for a low-carb option