Ridiculously Good Egg Salad

WARNING: This is not a “healthy” recipe, but it is SOOO stinkin’ good.

Around here, you’re either in one of two predicaments. Your ladies of the feathered persuasion are REJOICING in this spring time weather and celebrating with an abundance of BUTT NUGGETS (eggs), OR you are getting ready to have a fridge full of colorful eggs after Easter, so you’re preparing ahead of time. *Good for you!

We love chickens, dying eggs, & deviled eggs around here, so egg salad is REEEAALLY just the next step after that. And what makes mine out of this world is the one & only… CREAM CHEESE.

Ingredients List:

• 12 hard boiled eggs chopped up

• 4 oz (half a block) of cream cheese

• 1/2 cup mayo (you can use salad dressing, but cut your sugar in 1/2)

• 1/2 t onion powder (I only had dried minced garlic, so I just crushed it a little)

• 1/2 t garlic powder

• 1 t sugar

• Salt & Pepper to taste

I like to whip the cream cheese with the mayo first to fluff it up a little bit & make it easier to mix. Then I add the sugar & spices and mix. Now, the main event, I dump in the chopped up eggs and fold them in until everything is covered. And TADA! I like to serve it on a sweet bread whether that be a croissant or a brioche bun. Totally a personal preference. Great add-ins: Relish, Capers, Sliced olives. Garnish with dill or parsley or smoked paprika. So good.

Ridiculously Good Egg Salad

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Yield: 8 sandwiches

Author: Lindsay @ Wineinger Farms

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

The Not-So-Secret ingredient is CREAM CHEESE. It seems so simple, but makes a world of difference. Serves great on crackers garnished with paprika, capers, and/or olives OR a good ole' Egg Salad Sandwich

Ingredients

• 8 hard boiled eggs
• 1/2 c mayonaise 
• 4 oz cream cheese
• 1/2 t onion powder
• 1/2 t garlic powder
• 1 t sugar
• Salt & Pepper to taste

Instructions

1. Chop your hard boiled eggs to desired chunk size.
2. Whip the cream cheese & the mayo together with a hand mixer or a whisk. 
3. Add in garlic powder, onion powder  & sugar. 
4. Fold in egg until everything is completely coated in mayo/cheese mixture.  
5. Stores up to 7 days in the refrigerator.  Makes about 8 sandwiches.    

Notes:

Optional Adds:

1-2 T dijon mustard

garnish with paprika

1 t white vinegar

Think of things you would add to deviled eggs. Those would apply here, too.

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