Egg Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 sandwiches
- Serves:
- 12
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
- Peel and chop hard boiled eggs. Add the crumbled bacon, parsley and grated carrots. Mix well.
- 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.
- Stir in the garlic powder and onion powder.
- Add the cream cheese mixture to the bowl with the eggs and stir it.
- Add salt and pepper to taste; chill until ready to serve.
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