The Best Egg Salad
I have the perfect way to use them with the BEST Egg Salad recipe. Egg salad is a classic and easy to make dish.
- 9 Eggs
- 5 tablespoons Whipped cream cheese
- 2 tablespoons Mayo
- 1 tablespoon Mustard
- 1 teaspoon Garlic powder
- ⅛ teaspoon Pepper
- ¼ teaspoon Celery seed
- 3 tablespoon Green onions diced
Start by boiling your eggs.
In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
Serve on bread, croissants, or on a salad.
Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.
Serving: 1cupCalories: 196kcalCarbohydrates: 1gProtein: 12gFat: 14gSaturated Fat: 3gCholesterol: 371mgSodium: 228mgPotassium: 157mgVitamin A: 580IUVitamin C: 0.8mgCalcium: 59mgIron: 1.9mg