This creamy egg and cheese spread is a quick, protein-rich recipe made with just a few ingredients. It’s smooth, flavorful, and perfect for spreading on toast, crackers, bagels, or even using as a veggie dip. It’s also low-carb and keto-friendly!
Ingredients
- 6–8 hard-boiled eggs, peeled and sliced
- 1 block (8 oz or 226g) Philadelphia cream cheese, softened
- 1–2 tablespoons mayonnaise or Greek yogurt (optional, for smoother texture)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Optional: Fresh chives, dill, or parsley for garnish
Instructions
- Prepare the base
Add sliced hard-boiled eggs into a food processor. - Add cream cheese
Cut the cream cheese into cubes and add to the processor with the eggs. - Season the mix
Sprinkle in garlic powder, onion powder, salt, and pepper. Add a tablespoon of mayo or yogurt if you want a creamier consistency. - Blend until smooth
Process everything until creamy and uniform. Scrape down the sides if needed and blend again. - Adjust to taste
Taste the mixture and add more salt, pepper, or seasonings if desired. - Chill and serve
Transfer to a bowl and refrigerate for 15–30 minutes before serving. Garnish with fresh herbs if you like.
Serving Ideas
- Spread on toast or bagels
- Dip with cucumber, celery, or bell pepper strips
- Use as a sandwich filling
- Great on crackers or rice cakes