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.
Servings: 4 Sandwiches
Ingredients
- 9 Eggs
- 5 tablespoons Whipped cream cheese
- 2 tablespoons Mayo
- 1 tablespoon Mustard
- 1 teaspoon Garlic powder
- 1/8 teaspoon Pepper
- 1/4 teaspoon Celery seed
- 3 tablespoon Green onions diced
Instructions
- 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.
Video
Notes
Storing Directions:
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.
Nutrition
Serving: 1cup | Calories: 196kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 371mg | Sodium: 228mg | Potassium: 157mg | Vitamin A: 580IU | Vitamin C: 0.8mg | Calcium: 59mg | Iron: 1.9mg