Egg Salad

⏱ 30 mins 🍽 12 sandwiches, 12 serving(s) 🏷 < 30 Mins

This creamy egg salad combines chopped hard-boiled eggs with crumbled bacon, fresh parsley and grated carrot. The mixture is bound together with a smooth dressing made from softened cream cheese, sour cream and mayonnaise, seasoned with garlic and onion powder. After seasoning with salt and pepper, the salad is chilled before serving. It's ideal for making sandwiches and yields enough for 12 servings.

Egg Salad

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

Method

  1. Chop the peeled hard-boiled eggs and place them in a bowl with the crumbled bacon, chopped parsley and grated carrot, then combine thoroughly.
  2. Place the cream cheese in a small bowl and microwave it for 30 seconds on HIGH to soften. Check if it stirs easily with a fork, then mix in the sour cream and mayonnaise. If still too firm, microwave for another 10 seconds before adding the other ingredients.
  3. Mix the garlic powder and onion powder into the cream cheese mixture.
  4. Pour the cream cheese dressing into the bowl containing the egg mixture and fold everything together.
  5. Season the salad with salt and pepper according to your preference, then refrigerate it until you are ready to serve.

Nutrition (per serving)

Sodium212200 mg

Recipe details

Category< 30 Mins
AuthorChef Psych