Smoked Salmon and Egg Dip
This recipe was entered into the happy egg co. recipe contest, hosted by the 2014 World Food Championships.
Place the eggs in a medium saucepan, and fill the pot with cold water at least one inch above the top of the eggs. Bring to a rolling boil over high heat, then remove the pot from the burner, cover and let sit for 14 minutes. Carefully transfer the hard-boiled eggs to a medium bowl of ice water until cool to the touch. Peel the eggs, then dice them into small pieces. Set aside.
In a medium mixing bowl, whisk the cream cheese and mayonnaise until smooth. Stir in the green onions, garlic, liquid smoke and hot sauce, if using. Fold in the eggs and smoked salmon.
Spread on round, buttery crackers or crackers of your choice.
8 to 10
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sliced green onions
3 garlic cloves, minced
1/8 teaspoon liquid smoke
1/4 teaspoon hot sauce, optional
6 ounces smoked salmon, flaked
Crackers, for serving