Smoked Salmon And Egg Dip

Smoked Salmon And Egg Dip
2.6 from 5 ratings
Recipe courtesy of The Happy Egg Co.This smoked salmon and egg dip brings all the best flavors of brunch to your game-day table. Flaked salmon, cream cheese, free-range eggs, and a hint of liquid smoke will have your guests seriously addicted to this dip.
  • 6 eggs, preferably free-range
  • 8 ounce cream cheese, at room temperature
  • 1/2 cup mayonniase
  • 1/2 cup green onions, sliced
  • 3 garlic cloves, minced
  • 1/8 teaspoon liquid smoke
  • 1/4 teaspoon hot sauce, optional
  • 6 ounce smoked salmon, flaked
  • 1 package crackers, for serving
  1. Place the eggs in a medium saucepan, and fill the pot with cold water at least one inch above the top of the eggs.
  2. Bring to a rolling boil over high heat. After water is boiling, 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.
  3. 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. Serves 8-10.