Egg Salad Recipe Using Cream Cheese

Refrigerate covered until serving.

Egg salad recipe using cream cheese. Makes approx 5 servings. Boil and peel eggs. Egg salad is a straightforward dish that can be whipped up with just a few ingredients.

Side items low carb low carb side items lunch side items lunch. If you have fifteen minutes and hungry kids this is the best recipe for egg salad sandwiches. Egg salad is versatile enough to be served in sandwiches with crackers or even stuffed into veggies like tomatoes and lettuce leaves.

Mix in chopped eggs. In a separate small bowl mix together the cream cheese mayo mustard garlic powder salt and pepper. Tomatoes salt lemon thyme corn meal arugula leaves cream cheese and 8 more.

In a medium bowl cream together butter and cream cheese until smooth. Add eggs and mix well. Transfer the cream cheese mixture to the bowl with the eggs in it.

Using the whisk attachment mix until all ingredients are evenly incorporated and smooth. Fewer ingredients make this a quick and easy meal. Add mayo celery onions and seasonings.

Drain and rinse eggs with cold water for a minute or so this makes peeling easier. Add the cream cheese mixture to the bowl with the eggs and chives and stir gently to combine. Bring to a boil and let simmer for 10 minutes.