I will share the egg info at the bottom of this post, but am so happy to share this EGG-celent recipe for s-p-e-c-i-a-l! egg salad with you!
I thought this would be a terrific recipe to help use up all those Easter eggs!
Once I tried this delightful dish, I haven't ever used another for egg salad.
I'm a HUGE cream cheese fan, so it's no surprise that I went wild over this egg salad - it was definitely love at first bite!
Besides having a nice thick texture, it lasts a long time in the fridge too...if you can keep from eating it up.
(I'm pretty tickled with that picture! A non-blogging friend who is one terrific cook and photographer suggested it to me...she even loaned me the cookie cutter!)
How fun is that????
When this salad is freshly made, I have a hard time getting it into the fridge....
I'll put the (first) dirty fork in the sink...reach for another...then another, so it doesn't last long.
Except for this last time I made it....
I guess I got busy making other things and hubby forgot about it too.
Honest to goodness! When I opened it up after a week in the back of the fridge, it was still nice and thick and creamy - not watery at all.
And as tasty as ever -
A lesson learned....
You can find this deliciously wonderful recipe in my cookbook on page 22!
This salad is great on toasted bread, but I really enjoy it with nice crisp crackers as well.
A 'trick' I use when making egg salad - I cut the eggs in half, place them in a bowl, and chop them using my pastry blender. Works so much faster for me.
I also soften the cream cheese in the microwave just a little so I can whisk the ingredients together and not have to get the beaters involved.
Enjoy every tasty bite!
SPECIAL EGG SALAD
(From The Better Baker)
(From The Better Baker)
1 (3 ozs) pkg. (reduced-fat cream) cheese, softened
1/4 c. (fat free) mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs, chopped
wheat bread - lettuce leaves
In a small mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving. Toast bread and serve sandwiches with lettuce for added crunch.
Yield: 6 servings
Linked to A Well-Seasoned Life
Everything you have ever wanted to know about cooking eggs...any way you can think of...click on link below and check out this amazing info...