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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Creamy Egg Salad in Taste of Home April/May 1999, p54

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.

Reviews for Creamy Egg Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 9, 2014

Best egg salad I've ever tasted. Kept well over a couple of days.

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