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Breakfast Egg SpreadBreakfast Egg Spread

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

April 30, 2017


Yield: 8 servings (3 tablespoons per serving)



  • 6 hardboiled eggs
  • 1/4 cup low fat ranch dip
  • 2 Tablespoons minced green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 strips of cooked bacon, chopped



  • Chop eggs to a fine texture. Add ranch dip, minced green onion, salt, and pepper. Mix well. (This can also be done in a food processor.)
  • Serve on toasted whole wheat mini bagels or baguette slices. Sprinkle cooked, chopped bacon over the top.


Nutrition information per serving

Calories: 60

Total Fat: 3g

Saturated Fat: 2.5g

Protein: 6g

Carbohydrates: 0g

Fiber: 0g

Sodium: 180mg


Source: adapted from



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Funded in part by USDA SNAP.

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Last update: Monday, March 06, 2017