Creamy Egg Salad Recipe

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"This is great on greens, in a sandwich or on crackers," notes field editor Cynthia Kohlberg of Syracuse, Indiana.

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Creamy Egg Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

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 sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped

Directions

In a bowl, beat cream cheese, mayonnaise, salt and pepper until smooth. Add green pepper, celery, relish and parsley. Fold in eggs. Refrigerate until serving. Yield: 3 cups.

Nutritional Facts 1 serving (1/2 cup) equals 236 calories, 19 g fat (6 g saturated fat), 302 mg cholesterol, 459 mg sodium, 5 g carbohydrate, trace fiber, 10 g protein.

Originally published as Creamy Egg Salad in Taste of Home April/May 1999, p54

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia