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]

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Originally Published in Reader's Digest