Creamy Egg Salad
[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”3-6″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 package (3 ounces) cream cheese, softened 1/4 cup
[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”3-6″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely chopped green or red bell pepper
[/ingredients-left]
[ingredients-right]
- 1/4 cup finely chopped celery
- 1/4 cup sweet pickle relish
- 2 tablespoons minced fresh flat-leaf parsley
- 8 large eggs, hard-cooked and chopped
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]
Beat cream cheese, mayonnaise, salt, and pepper in a mixing bowl at medium speed until smooth. Add bell pepper, celery, relish, and parsley. Fold in eggs. Refrigerate until ready to serve. Makes: 3 cups.[/step-item][/step-list-wrapper]