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Creamy Egg Salad Sandwiches Recipe

My family looks forward to these sandwiches year-round. But I reach for this recipe most often after Easter, when I have lots of leftover hard-cooked eggs.

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Creamy Egg Salad Sandwiches Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-cooked eggs, chopped
8 slices rye bread

Directions

In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour.
Spread 1/2 cup onto four slices of bread. Cover with remaining bread. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 437 calories, 26 g fat (11 g saturated fat), 358 mg cholesterol, 804 mg sodium, 34 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Creamy Egg Salad Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook , p93

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