Spring is just around the corner and Easter is almost here. My favorite way to use all those hard-boiled eggs is to make Deluxe Egg Salad. I have tried many recipes and nothing compares to this one. The added cream cheese takes it to the level of A-W-E-Some!! (I just did an old cheerleading chant in my head…..gotta love that!)
Now, I’m going to give you a tip. Take the time to dice up two baby dill pickles rather than using relish. It really does make a difference in the texture and taste. Also, I slice my eggs in half and put the yolks in a bowl to mix with the other wet ingredients and I only chop the whites of the eggs. The yolks tend to crumble and just stick to my knife and make things difficult…..so I changed up the process to make it easier on myself. You.Are.Welcome ?
You can serve these on toast, on bread, in a tortilla, on a roll, or by the spoonful. I LOVE LOVE having egg salad with a leaf of butter lettuce on a croissant. WOAH! Make these for lunch or dinner to serve with soup but don’t forget that eggs are a breakfast staple so get crazy and have one for breakfast.
Ingredients
10 hard boiled eggs
2 baby dill pickles, diced
2 Tbsp minced celery
1 tsp grated onion
4 oz cream cheese, softened
1/4 cup mayo
1 tsp sugar
1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
Instructions
Slice hardboiled eggs in half and place yolks in a medium mixing bowl. Dice egg whites and place in second mixing bowl.
Add diced dill pickles, minced celery, and grated onion to the bowl with the chopped egg whites.
In the bowl with the yolks, add cream cheese, mayo, sugar, leomn juice, salt and peper. Mash together and mix until smooth.
Add mashed ingredints to the chopped eggs and veggies and fold together.
Refrigerate for 1-3 hours or overnight.
Serve on a roll, croissant, or toasted bread.
Enjoy!
