Creamy Egg Salad
“I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favourite crisp crackers.” —Cynthia Kohlberg, Syracuse, Indiana
| Servings | Prep Time |
| 3cups | 10minutes total |
| Servings | Prep Time |
| 3cups | 10minutes total |
Ingredients
- 3 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely chopped green or sweet red pepper
- 1/4 cup finely chopped celery
- 1/4 cup sweet pickle relish
- 2 tablespoons minced fresh parsley
- 8 hard-boiled large eggs chopped
Portions: cups
Units:
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Ingredients
Portions: cups
Units:
|
Instructions
- In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
Recipe Notes
