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Artichoke and Egg Spread

August 26, 2013

Something so delicious to entice friends to your table.  Or maybe just a simple dinner for two.  The love of egg salad is heightened yet not forgotten.


Artichoke and Egg Spread


  • 1 Baguette or Rye Bread (sliced)*
  • 1 Can (14 oz.) Artichoke Hearts (drained and chopped)
  • 1/2 C. Mayonnaise
  • 1/2 C. Sour Cream
  • 3-4 Hard Boiled Eggs (chopped)
  • 1/2 t. Curry Powder (or to taste)
  • Fresh Chives (snipped)
  • Salt and Freshly Ground Pepper (to taste)

*  Shown here is Rye with Sunflower Seed Bread


  1. Combine mayonnaise, sour cream, curry powder, salt and pepper in a bowl; set aside
  2. Add the chopped eggs and artichoke hearts, stir well and add the snipped chives; chill in the refrigerator covered
  3. Slice the baguette or breads / serve




Serves: 2-8

Recipe adapted from Betty Cheney

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