Ingredients
- 6 hard-boiled eggs, peeled
- 100g Philadelphia Original Cream Cheese (softened)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: paprika or chopped chives for garnish
Instructions
- Prepare the Eggs
Slice the hard-boiled eggs in half. Scoop out the yolks and place them in a food processor. Roughly chop the egg whites and set aside. - Cream the Filling
Add the Philadelphia Original Cream Cheese, mayonnaise, mustard, salt, and pepper to the food processor with the yolks. Blend until smooth and creamy. - Mix and Combine
Gently fold in the chopped egg whites with the creamy yolk mixture. Stir until well combined. - Serve
Spoon the mixture into a serving bowl. Garnish with a sprinkle of paprika or fresh chopped chives, if desired.
Serving Suggestions
- Spread on toast, crackers, or bagels
- Use as a filling for deviled eggs
- Serve as a dip for fresh veggies
About Philadelphia Original Cream Cheese
- Made with: Fresh milk and real cream
- Flavor: Fresh, creamy, and slightly tangy
- Texture: Smooth and easily spreadable
- Nutrition (per 100g):
- Carbohydrates: 2.5g
- Sugar: 2.5g
- Protein: 6.6g
- Sodium: 362mg
- Tip: High in fat and calories – enjoy in moderation
- Storage: Keep refrigerated
Let me know if you want a version with fewer calories, or turned into a dip or sandwich spread!