The cream cheese gives this egg salad recipe a stable, creamy texture. The touch of vinegar gives it a brighter flavor. Spread this on homemade bread and bring it to your next picnic. Great paired with potato chips and pickles!
Makes enough for 4-5 large sandwiches.
Ingredients:
- 6 hard-boiled eggs, peeled
- 1 stalk celery, finely chopped
- 1 green onion, finely chopped
- 1/4 c mayonnaise
- 3 Tbsp whipped cream cheese
- 1 tsp Dijon mustard
- 1 tsp distilled white vinegar
- 1/4 tsp sea salt
- 1/8 tsp pepper
Directions:
- Slice the eggs with an egg slicer or knife. Place them in a bowl and use a fork to cut them to medium size chop.
- Add remaining ingredients. Stir until well-incorporated.
- Spread on bread for sandwiches; wrap tightly. To take on picnic, place sandwiches in an ice chest until served. Extra egg salad should be placed in a covered container and refrigerated.