Egg Salad

The best egg salad I've ever had. I got it from a Joanne Fluke book (Cream Puff Murder).

• Ready In: 30 mins
• Serves: 12
• Yields: 12 sandwiches

Ingredients

• 4  cups hard-boiled eggs, peeled & chopped (about a dozen extra large eggs)
• 1⁄2 cup bacon, cooked & crumbled
• 1  tablespoon parsley, chopped
• 1⁄4 cup carrot, grated
• 4  ounces cream cheese, softened
• 1⁄4 cup sour cream
• 1⁄2 cup mayonnaise
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
•  salt & pepper, to taste

Directions

1. Peel and chop hard boiled eggs. Add the crumbled bacon, parsley and grated carrots. Mix well.
2. Put the cream cheese in a small bowl & microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add sour cream and mayonnaise; mix well. If the cream cheese is still too solid, give it another 10 seconds or so before adding the other ingredients.
3. Stir in the garlic powder and onion powder.
4. Add the cream cheese mixture to the bowl with the eggs and stir it.
5. Add salt and pepper to taste; chill until ready to serve.