Wednesday, April 4, 2012

Special Egg Salad & Cooking Eggs Info

(From my archives, but I thought...worth repeating...especially this time of year)

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!

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 recipe 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 mixer involved.

Enjoy every tasty bite!


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

Everything you have ever wanted to know about cooking eggs...any way you can think on link below and check out this amazing info...


  1. Wow, I am loving all the recipes you've posted recently! I can't wait to try them. Happy Easter!!

  2. Oh my, I love Egg Salad ! But when I looked at the ingredients and saw CREAM CHEESE - you had me ! Thank you

  3. Some great tips and an amazing recipe. Adding cream cheese is a wonderful bonus! Thanks so much for sharing at Mix it up Monday Marsha :)