Retro Easter Egg Cheese Ball Vintage Party Appetizer
This egg-shaped cheese ball brings back the classic party appetizer your mom probably served in the ’70s and ’80s. It’s creamy, savory, and covered in colorful ingredients that make it look like a giant Easter egg.
You’ll want to make this because it feeds a crowd, can be prepared ahead, and always gets people talking at parties.
Why Cream Cheese Temperature Matters for Smooth Mixing
Room temperature cream cheese is crucial for this recipe because cold cream cheese won’t blend smoothly with the other ingredients. You’ll end up with lumps that are nearly impossible to work out, even with vigorous mixing.
Pull your cream cheese from the fridge about 2 hours before you plan to start. If you’re in a hurry, unwrap it and cut it into small cubes – they’ll soften in about 30 minutes. The cheese should give easily when pressed but not be warm or oily.
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Creating the Easter Egg Shape and Coating Pattern
The key to a convincing egg shape is building it on a serving platter rather than trying to transfer it later. Use your hands to form an oval that’s slightly wider at one end, about 6 inches long and 4 inches wide at the center.
For the colorful coating, work in sections like you’re decorating a real Easter egg. Press ingredients gently into the surface so they stick but don’t sink in completely. Alternating colors in stripes or creating simple patterns makes it look more festive and vintage.
Retro Easter Egg Cheese Ball Vintage Party Appetizer
Ingredients
Coating
Serving
Equipment Needed
- Large mixing bowl
- Electric mixer or wooden spoon
- Large serving platter
- Small bowls for coating ingredients
Instructions
- Mix base ingredients: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add mayonnaise, Worcestershire sauce, onion powder, garlic powder, cayenne, and salt. Mix until well combined.
- Add cheddar cheese: Fold in the shredded cheddar cheese using a wooden spoon or spatula until evenly distributed throughout the mixture. The mixture should hold together but still be soft enough to shape.
- Shape into egg: Transfer the cheese mixture to the center of a large serving platter. Using clean hands, shape it into an egg form about 6 inches long and 4 inches wide at the center, with one end slightly more pointed than the other.
- Apply colorful coating: Prepare coating ingredients in separate small bowls. Starting from the top, gently press chives, red bell pepper, yellow bell pepper, and parsley onto the surface in alternating stripes or patterns. Cover the entire surface, pressing gently so ingredients adhere.
- Chill and serve: Cover the cheese ball loosely with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. The cheese ball is ready when it holds its shape firmly and the flavors have melded together. Serve with assorted crackers.
Nutrition Facts
Per Serving (1 serving)
