A tangy twist on a lunchbox favorite, this creamy egg salad is packed with flavor and texture.
Ingredients
3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped
Instructions
1Prepare and combine all ingredients
2In a medium bowl, stir the softened cream cheese, mayonnaise, salt and pepper until the mixture is smooth and well combined. Fold in the finely chopped green or sweet red pepper, celery, sweet pickle relish and minced fresh parsley until the vegetables and herbs are evenly distributed. Then carefully fold in the chopped hard-boiled eggs. Cover the bowl with plastic wrap or transfer the egg salad to an airtight container then refrigerate for at least one hour or until well chilled before serving.
