I remember being a kid and thinking hard boiled eggs were super gross – in an egg salad or otherwise. I couldn’t imagine why anyone would want to eat them, much less for breakfast or even a snack.
So it’s funny how I’ve ended up LOVING egg salad sandwiches for lunch, considering that the main ingredient is hard boiled eggs. Granted, it’s not just hard boiled eggs, but that distinction is normally hard to pass off – like on kids, when you’re trying to get them to eat the veggies in their soup.
I don’t know what happened between being a kid and being an adult that made me change my mind, but I love the creamy texture and the consistent flavor.
After all my playing around with flavors and techniques, I stumbled upon this deluxe egg salad recipe that’s simply incredible.
Over the years, I’ve experimented with the kinds of bread I put this tasty egg salad on. Sometimes it’s just what I have around the house, but other times I like to go out of my way and use a buttery croissant!
HOW OFTEN DO YOU EAT HARD BOILED EGGS?
Hard boiled eggs are one of those super foods that can be eaten in a variety of ways. They work great for breakfast, lunch, dinner and snacks! The current recommendation is to not eat more than 3 hard boiled eggs per day.
2 Tablespoons butter, room temperature
3 oz cream cheese, room temperature
2 Tablespoons celery, minced
1 Tablespoon Mayo (or more if desired)
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard boiled eggs, finely chopped or squished with a fork.
Croissants or Bread
Dill Pickle Relish (optional)
In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
Add eggs and mix well.
Cover and chill for 1 hour or longer.
Serve on bread or croissants
Sprinkle with paprika or add dill pickle relish or bacon if desired.