I saw a variation of this recipe in a magazine, but I adapted it by adding chicken and fiddle-faddling with the spices. Turned out to be a hit-even with my boys.
It can be used as a bread on a toasted bagette, or used as a sandwich spread; thus I didn't list amount of servings.
prep time10 Min
Ingredients For teacherman's chicken, artichoke, egg spread
artichoke hearts (14 ounce)
chicken (10 ounce can)
hard boiled eggs
curry powder (more or less to taste)
dry mustard powder (optional)
salt and pepper to taste (use pink himalayan salt if possible)
How To Make teacherman's chicken, artichoke, egg spread
Boil eggs (add 1/4 t of baking soda to help peel easier). Immediately cool and peel.
Combine artichoke hearts, mayo, sour cream, eggs, curry powder, salt, and pepper in a bowl until well mixed. That's all folks!
Add a dash of cayenne for a kick, if desired. Tastes even better after being refrigerated for a couple of hours.
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