EXTRA CREAMY EGG SALAD
"I like to prepare this rich filling when fixing a soup and sandwich meal," comments Linda Potter of Sioux Falls, South Dakota. "It's great spread on toast for a quick breakfast bite, too." Have leftovers? Our Test Kitchen came up with the following two recipes that use up the leftover egg salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 5 cups.
Number Of Ingredients 9
Steps:
- In a bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired.
Nutrition Facts : Calories 458 calories, Fat 42g fat (15g saturated fat), Cholesterol 397mg cholesterol, Sodium 591mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
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Alagbala Sikiru
[email protected]This egg salad is a bit too mayonnaise-y for my taste.
Baishnob Ripon
[email protected]I would have liked the egg salad to be a little more flavorful. I might add some extra salt and pepper next time.
Safty Care
[email protected]I love that this recipe uses mayonnaise and sour cream. It makes the egg salad extra creamy.
Friiz 999
[email protected]This is a great recipe for a classic egg salad. It's simple to make and always a crowd-pleaser.
Bella Pace
[email protected]I'm not usually a fan of egg salad, but this recipe changed my mind. It's so good!
Jam Shoaib
[email protected]This egg salad is so creamy and delicious. I love the addition of celery and onion.
Nedim Iljazovic
[email protected]I followed the recipe exactly and it turned out perfectly. I would highly recommend it.
Parihar King
[email protected]This recipe is a keeper! I'll definitely be making it again.
Tina Love
[email protected]I made this egg salad for a picnic and it was a huge hit! Everyone loved it.
Michele Tuazon
[email protected]This is the best egg salad recipe I've ever tried! It's so creamy and flavorful, and it's perfect for a quick and easy lunch or snack.