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Breakfast Egg Spread

Breakfast Egg Spread
A creamy hard-boiled egg spread. Pair with toasted baguette slices for a crowd-pleasing snack or appetizer.
Prep Time:  15 minutes
Cook Time:  0 minutes
Servings:  Makes about 1-3/4 cups

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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


Step 1 PLACE eggs, ranch dip, green onion, salt and pepper in food processor. Pulse until finely chopped. SPOON into serving bowl. TOP with bacon.
Step 2 SERVE with toasted bagels or baguette slices.

Insider Info

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.


Nutrition 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

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