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Creamy Egg Salad

Makes 4 servings

Ingredients

• 6 peeled hard boiled eggs chopped
• 4 ounces {1/2 box} cream cheese softened
• 1/4 cup mayonnaise {I like Duke's}
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• salt/pepper to taste

Instructions

• In a medium bowl add the cream cheese and blend with a mixer or by hand until smooth.
• Then add the remaining ingredients except the eggs. Mix well.
• Gently stir in the eggs.
• Chill until ready to serve.
• Delicious on sandwiches, salads, and crackers.

Notes

Adapted from http://kitchendreaming.com.

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  Cucumber Sandwich

  Makes 20 sandwiches

  Ingredients

  • 1 seedless cucumber
  • 20 small Hawaiian Sweet Rolls or 2 loaves white bread
  • 1 pinch salt pepper, sugar per sandwich
  • 4 ounce Philadelphia Whipped Cream Cheese 1/2 a tub

  Instructions

  • Slice cucumber into thin slices, lay on paper towel lined plate, sprinkle
  • with salt, and cover with another paper towel. This draws out the water
  • so they will not soak your bread.
  • Refrigerate for 20-30 mins.
  • Take cucumbers out of fridge and remove top paper towel.
  • Take rolls, cut open, and spread whipped cream cheese on top and bottom inside pieces of bread and then top with 5-6 cucumber slices.
  • Sprinkle a pinch of each salt, pepper, and sugar on cucumber slices.
  • Close rolls and serve.

Add 4-5 cucumber slices to each roll, then season with a pinch of sugar, salt, and pepper.
Simple and delicious!

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Egg Salad

Ingredients

• 8 hard boiled eggs chilled, peeled and chopped
• 1-2 tbsp mayo
• 1/2 cup plain Greek Yogurt
• 2 tbsp green onions diced
• salt and white pepper to taste
• Sometimes I add 1 tbsp Dijon mustard optional
• Bread or rolls about 18-20, to serve (I like Hawaiian Sweet Rolls)

Instructions

• Fill a medium pot with three to four quarts of water and bring to a boil.
• Add white vinegar.
• Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)
• Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
• Drain all the water and then shake the pot with the eggs still inside to break the shells.
• Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
• Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste.
• Add more salt or pepper if needed.
• Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
• Serve with crisp lettuce and your favorite bread.

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