Egg Salad III

Just a Pinch Recipe Club, Janice Splaha, United States.

This is an excellent egg salad, this is a no mustard egg salad and also includes cream cheese. A delicious change to the typical egg salad. This is great on sandwiches or crackers. This recipe assumes you have hard boiled eggs already - feel free to prepare those your preferred way. Link to the Shortcut is in the Notes section.

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Prep Time 10

Passive Time 2

Course Salad

Cuisine American

Servings servings

Ingredients

6 hard boiled eggs, peeled, Shortcut
85 grams cream cheese, softened, (3 oz)
1 tablespoon celery, heaping, diced fine
1 teaspoon onion, heaping, diced fine
¼ cup mayo
1 teaspoon sugar
½ teaspoon lemon juice
¼ teaspoon garlic powder
salt and pepper, to taste
paprika, to taste

Instructions

Hard boil the eggs your preferred way then peel them.
To a medium size mixing bowl, add the remaining ingredients except the salt, pepper, and paprika.
Mix together until fairly smooth. Taste and season with salt, pepper, and paprika, as desired, to taste.
Chop the eggs and add to the mixing bowl.
Gently mix the eggs into the cream cheese mixture. Cover and place in the fridge to chill for 1-2 hour before serving.
Spread salad generously on sliced bread or buns for delicious sandwiches, I like to spread may on the bread first as well. This is also an excellent salad on crackers of your choice. Enjoy.