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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/2 cup mayonnaise |
1 teaspoon ground mustard |
1/2 teaspoon paprika |
1/2 teaspoon salt |
8 hard-cooked eggs, chopped |
1 medium onion, chopped |
croissants or sandwich rolls, optional |
lettuce leaves, optional |
Directions:
1. In a bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired. Yield: about 5 cups.
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