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Creamy Egg Salad
Source
: Taste of Home’s Quick Cooking, April 29, 2002
Ingredients:
2 packages (8 ozs. Each) cream cheese, softened]1.2 cup mayuonnaise 1 teaspoon ground mustard ½ teaspoon paprika ½ teaspoon salt (omit) 8 hard-cooked eggs, chopped 1 medium onion, chopped Croissants or sandwich rolls, optional Lettuce leaves, optional
Instructions:
In a mixing bowl, beat cream cheese, mayonnaise, mustrd, paprika and salt. Stir in eggs and onion. ?Serve on croissants with lettuce if desired. Yield: about 5 cups. The left-over egg salad can be used in a pasta a crab dish. 4 cups cooked tricolor spiral pasta 1 cup imitation crabmeat, chopped 1 cup Creamy Egg Salad 1 cup mayonnaise ½ cup shredded carrot 1 teaspoon dill weed ¼ teaspoon salt (may omit) In a bowl, combine all ingredients; mix well. Refrigerate until serving. Yield: 4 servings.
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