Baked Egg Cheese Spread
This indulgent savory dip combines the richness of creamy dairy with the heartiness of chopped eggs and the smoky nuance of paprika. Baked to warmth, it becomes a luscious, melty dish ideal for sharing at festive gatherings or casual celebrations.
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Servings: 12 portions
Ingredients
- 1 cup approximately 240 g cultured sour cream
- ½ teaspoon smoked paprika plus more for topping
- 1 cup about 120 g sharp yellow cheddar, coarsely grated
- 1 package 8 oz / 225 g cream cheese, brought to room temperature
- Salt and freshly cracked black pepper to preference
- ½ cup roughly 120 g full-fat mayonnaise
- 12 large hard-cooked eggs peeled and diced
- 1 teaspoon granulated onion powder
- 3 scallions finely chopped
- 1 teaspoon garlic powder
- Optional: 3 slices crisp-cooked bacon crumbled
Instructions
- Boil a dozen eggs until hard-cooked, about 10 minutes. Remove from heat, cool slightly, peel off the shells, and chop the eggs into small bits.
- In a spacious bowl, use a mixer or spoon to blend together the softened cream cheese, sour cream, and mayonnaise until the mixture becomes creamy and well incorporated.
- Incorporate the grated cheddar, minced scallions, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper into the creamy mixture, stirring thoroughly to distribute flavors evenly.
- Gently fold in the chopped hard-boiled eggs and crumbled bacon, if using, ensuring even distribution without mashing the eggs.
- Spoon mixture into a lightly greased baking dish or oven-safe skillet. Bake at 350°F (175°C) for 15–20 minutes, until bubbly and lightly golden. Rest 5 minutes, garnish with extra paprika/scallions, and serve warm.
Notes
For best flavor and texture, prepare a few hours ahead and chill until ready to serve. Serve warm or at room temperature alongside crackers, chips, or sliced baguette.