Egg Salad Supreme Recipe

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"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."

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Egg Salad Supreme Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup Miracle Whip
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon dill weed
Pinch pepper
6 hard-cooked eggs, chopped
1/2 cup chopped celery
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons chopped onion
1 tablespoon chopped pimientos
Bread or pita bread

Directions

In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 210 calories, 19 g fat (6 g saturated fat), 231 mg cholesterol, 457 mg sodium, 2 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Egg Salad Supreme in Taste of Home August/September 1996, 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