You get bored with the same old same old recipes sometimes.
Granted I'm all for the tried and true, eggs, mayo, and dijion mustard version, but I had a lot of hard cooked eggs and I wanted to try something different.
I want to thank Taste of Home for this great recipe that I only modified slightly.
3 ounces cream cheese, softened
1/4 cup mayonnaise (1/3 of a cup worked better for me)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley (I omitted the parsley and added about 1 Tbsp of Dijon mustard)
8 hard-cooked eggs, chopped
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving. Yield: 3 cups.
I usually like my egg salad on a nice roll or bun, but I had melba round crackers from Aldi and it was yummy.