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Nelson Minar
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One of our holiday treats is an egg dip that Ken makes, an old family recipe. It’s sort of like smoky deviled eggs only potato chip compatible. I like it. Here’s an approximation of the recipe; it’s not an exact thing.
Mince the eggs. Blend with mayo and cream cheese to dip texture. Flavor with mustard, liquid smoke, and salt. The result should taste mostly like eggs, with a noticeable smoky flavor and a bit of sharpness from the mustard. You can use ordinary wet mustard but the dry mustard without vinegar is better. Minced onion or shallot might be a nice addition. Or cayenne pepper. |
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