04/07/2014 Easter Egg Cheese Ball

Easter Egg Cheese Ball

2 (8 oz.) pkgs. cream cheese, softened
1/3 cup mayo
¼ cup fresh parsley
1 Tbsp. garlic
¼ cup chopped fresh chives
1 ½ tsp. dry mustard
2 tsp. grated lemon zest
¼ tsp. salt
¼ tsp. pepper
4 hard-boiled eggs (peeled)
1 carrot thinly sliced
½ yellow bell pepper
7-8 whole chive pieces
½ rib celery, thinly sliced
Assorted crackers


In a large bowl mix cream cheese, mayo, parsley, garlic, chives, dry mustard, lemon zest, salt and pepper until well blended.

In a separate bowl, finely chop and mash the eggs. Stir into cheese mixture. 

On a serving platter, using a spatula or knife, form cheese mixture into a 8 ½ inch x 5 ½ inch egg shape. 

Using a 5/8 inch flower shaped cutter (or whatever shape you’d like to use), cut out shapes from carrot slices and pepper. 

Press chives, carrots, pepper and celery onto the spread in a decorative pattern. 

Refrigerate until ready to serve. Serve with crackers.