Breakfast Egg Spread

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  • Ingredients
    6 Hard-Boiled Eggs, Peeled
    1/4 Cup Refrigerated Ranch Dip
    2 Tbsp. Minced Green Onion
    1/4 Tsp. Salt
    1/4 Tsp. Pepper
    2 Tbsp. Chopped Fully-Cooked Bacon
    Whole Grain Baguette Slices or Bagels, Toasted

    Yields: 1 Serving

  • Nutritional Information

    Per Serving

    Calories: 21

    Total Fat: 1 g
    Saturated fat: 1 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 0 g

    Cholesterol: 40 mg
    Sodium: 60 mg
    Carbohydrates: 0 g
    Dietary Fiber: 0 g
    Protein: 2 g
    Vitamin A: 62.4 IU
    Vitamin D: 8.8 IU
    Folate: 5.3 mcg
    Calcium: 9.3 mg
    Iron: 0.2 mg
    Choline: 26.9 mg

    Vitamin C: 0.1 mg
    Vitamin E: 0.2 IU
    Trans Fat: 0 g
    Sugars: 0.2 g
    Potassium: 16.3 mg
    Magnesium: 1.4 mg
    Selenium: 3.3 mcg
    Phosphorus: 21.4 mg
    Vitamin B12: 0.1 mcg
    Vitamin K: 1 mcg
    Vitamin B6: 0 mg
    Copper: 0 mg
    Vitamin B1 – Thiamin: 0 mg
    Manganese: 0 mg
    Zinc: 0.1 mg
    Vitamin B2 – Riboflavin: 0.1 mg
    Vitamin B3 – Niacin: 0.3 mg
    Omega 3: 0 g
    Omega 6: 0.1 g


  1. PLACE eggs, ranch dip, green onion, salt and pepper in food processor. Pulse until finely chopped. SPOON into serving bowl. TOP with bacon.

  2. SERVE with toasted bagels or baguette slices.

Insider Info

A creamy hard-boiled egg spread. Pair with toasted baguette slices for a crowd-pleasing snack or appetizer.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.