Bagel Spread - Cream Cheese & Chopped Boiled Egg

I do like an Egg Salad, usually made with peeled and chopped boiled Eggs, mayo, mustard, and chopped celery mixed together and slathered between toasted bread. How do you top that? 

The next best thing for my taste is mixing a peeled and chopped boiled Egg into softened Cream Cheese - yum! Of course, this classic Jewish Deli Spread is served on a toasted Bagel.

I had to try a Cream Cheese and Egg Spread when I accompanied my wife, Linda, for a Bagel run while visiting New York City. I don't know what took me so long to try it. Maybe because it's too basic? 

The Spread is so creamy and luscious, and rich. I immediately had to make my own version to serve the rest of the stay, as Deli prices are a bit high for this cheap$kate, plus the recipe is so simple to make.

It couldn't be quicker to make, too - just the time it takes to boil and peel an Egg, while a block of Cream Cheese softens to room temperature.

I make my Cream Cheese and Egg Spread with one Egg and half a block of Cream Cheese (about 4 ounces). The balance of cream cheese to boiled Egg is up to you, of course - add more or less Cream Cheese and Egg to your taste. This recipe is enough for a couple of Bagels with the Egg Spread.

I leave out salt. I find Cream Cheese salty enough. Add black pepper if you like. 

Philadelphia Cream Cheese is the classic soft cheese to use, but I have tried a cheaper Cream Cheese Blend from my local Dollar Tree - boiled egg helps disguise the Blend's lack of real cheese richness.

Egg prices are through the roof, but I use one egg for this recipe, so it's still a bargain.

I like Egg and Cream Cheese Spread on a slice of toasted Bagel. It's okay to use any favorite bread. I get my Bagels from the Bargain Bin at my local supermarket, Ralphs. Toast "day-old" bread and you'll find it hard to tell any difference between fresher bread.

An old price - Packaged Bagels are in the $2 sale range now, but still a decent deal.

The main trick is to let the Cream Cheese reach room temperature so the added chopped and boiled Egg mixes well. Once you finish blending the Cream Cheese and Egg Spread, it's ready to eat. Store any leftovers in the refrigerator. 

My Cream Cheese & Egg Spread is delicious with any kind of bread you like. 

Bagel Spread - Cream Cheese & Egg - Video             Play it here. Video runs 2 minutes, 24 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients

• Boiled Egg - I used a large egg. Okay to add one more for an eggy spread.
• Cream Cheese - about 4 ounces. I used half a package of Philadelphia Cream Cheese. Small tubs of Cream Cheese are in the 4-ounce range.
• Bagel - sliced and toasted. Okay to use any favorite bread, toasted or not.

Directions

One boiled Egg and about 4 ounces of Cream Cheese will be enough to spread on a couple of Bagels.

Set out the Cream Cheese to reach room temperature. You want the Cream Cheese to soften so it will mix easier with the chopped boiled Egg.

Add enough water to cover an Egg in a small pot. Boil the Egg for about 10 minutes until cooked through. 

Remove the boiled Egg and allow to cool off for a few minutes. Put the boiled Egg in icy water to cool down faster.

I like to slice my Bagel in half lengthwise and toast both slices. 

When the Egg is cool enough to handle, peel and roughly chop the boiled Egg. 

Mix Cream Cheese and chopped Egg. You can mix lightly. I like a few small chunks of yolk and whites to stand out from the Cream Cheese. But blend the Egg and Cream Cheese any way you prefer.

Spread the Egg and Cream Cheese mixture on a slice of toasted bagel. I don't make a sandwich, as most of the filling will squeeze out in the first bite - Bagels are quite firm and chewy. Okay to use any favorite bread, toasted or not. 

I also like thin-sliced onion and a tomato slice as extra toppings. For some crunch and color, blend a little chopped green onion or chives.