Creamy Egg Salad

Quick look

  • prep 20 min
  • serves 3-6


  • 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
  • 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

    How to make it  20 minutes

  • 1

    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.

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