04/07/2014 Easter Egg Cheese Ball
Easter Egg Cheese Ball2 (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.