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Egg Salad Appetizer Spread
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Egg Salad Appetizer Spread

10 Min(s)
10 Min(s) Prep
Here's a neat twist on deviled eggs—chopped into a spreadable egg salad to make a super-tasty appetizer. Top with fresh parsley and serve with crackers.
What You Need
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30 servings
Original recipe yields 30 servings
1 can (2 oz.) anchovies, drained
12 hard-boiled egg s, chopped
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. grated onion s
1 Tbsp. lemon juice
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. finely chopped Italian parsley
1 Tbsp. chopped black olives
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Let's Make It
1
Mash anchovies with fork in medium bowl.
2
Add all remaining ingredients except parsley and olives; mix lightly.
3
Spoon into serving bowl. Garnish with parsley and olives.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with crackers or toast points.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 90mg
4%
Total Carbohydrates 0g
Dietary Fibers 0g
Sugars 0g
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
30 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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