I trust you had a wonderful Easter weekend. If you are like me, then you ate way too much (did I really eat that whole chocolate bunny?), caught up with many many loved ones and have a bowl full of leftover colored eggs in your frig! Yes, here at StoneGable all of the above are true.
I am one of those people that are delighted to have hard boiled eggs on hand. Using a recipe I have had since college, I make a yummy and fresh egg salad that I eat on a piece of great toasted bread. I am actually not much of a breakfast eater, but I look so forward to having this delicious treat with coffee or juice in the morning.
It is also luscious on white bread (crusts trimmed) cut into little triangle, or on a bed of spring fresh arugula!
My chives have shown up in the herb garden just in time to be a part of this yummy dish! I hope you try this very special egg salad. And if you do you... are sure to make it often.
StoneGable Egg Salad with Cream Cheese and Herbs:
4 oz. cream cheese (use the real, full fat kind)
1/2 cup mayonaise (use the real, full fat kind)
1 TBS good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 TBS snipped fresh chives
1-2 TBS fresh snipped parsley
Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.
Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.
Remove egg salad to a medium bowl and add chives and parsley. Mix.
Serve immediately or put in container and refrigerate.
Toast bread. Lightly butter. Add a dollop of egg salad and garnish with fresh chopped chives.
Options: TBE Open Faced Sandwich (Tomato, Bacon and Egg Salad)
Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife. This is decedent and company worthy!