Easy Egg Salad With Cream Cheese |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I came up with this egg salad recipe when wanting a light something to add to my dinner. It is great for veggie dipping and I imagine would make a nice sandwhich spread, too. I hope you enjoy! Ingredients:
2 small eggs |
1 1/2 tablespoons light cream cheese |
1/4-1/2 teaspoon dried dill weed (use as much as you like, this comes down to personal preference) |
1 sun-dried tomato, chopped (not the oil-packed kind) |
salt and black pepper |
Directions:
1. Place eggs in cold water in a pot. The eggs should just be covered by the water. Bring to a boil and let simmer for 10 minutes. Drain and rinse eggs with cold water for a minute or so (this makes peeling easier).
2. Peel the eggs and place in a bowl with the cream cheese. Mash using a fork until your egg salad has reached the consistency you prefer. I like to leave some larger chunks.
3. Add the dill, salt and pepper and sun-dried tomato pieces.
4. Mix and enjoy.
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