Easy Egg Salad With Cream Cheese

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!

• Ready In: 15 mins
• Serves: 1

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.