Egg salad is a simple and easy to make dish, perfect for Sabbath or midweek lunch. This creamy spread pairs nicely with a buttery croissant, or over a bed of lettuce for the low-carb route. Add tomatoes and a slice of onion for a super yummy bite.
12 hard boiled eggs, chopped into pieces depending on how “chunky” you like your egg salad
1/4 cup celery, diced fine
1/4 red onion, diced fine or grated based on preference
1/8 red pepper, diced extremely fine (optional)
5 oz cream cheese, room temperature
2+ tablespoons of mayonnaise (start with 2 and add to desired consistency)
1- 2 tablespoons Mt. Olive Sweet Salad Cubes OR Dill Relish (start with one and add up to one additional tablespoon if desired)
1 teaspoon honey
Juice of half a lemon
1/8 teaspoon celery seed
1/2 teaspoon paprika (optional)
Salt and pepper to taste
1 – 2 tablespoons Dijon Mustard (start with one and add up to one additional tablespoon if desired)
- Add cream cheese, mayo, dijon mustard, honey, lemon, salad cubes/dill relish, and celery seed to a separate bowl and combine until smooth.
- In a separate large dish, add chopped eggs, onion, celery, and red pepper (if adding).
- Carefully fold the mayo/cream cheese mixture into the eggs. The eggs will break up a bit, which is fine, but take care not to mix too aggressively.
- If you want to adjust consistency and balance, now is the time to do so. If you want to add the extra tablespoons of the ingredients as detailed above, go right ahead!
- Taste mixture. If you are satisfied with the flavor, simply refrigerate for at least 1 hour and enjoy! If you desire a little extra pop (which I do) add a little salt, pepper and paprika! You will still let set in the fridge after reaching desired flavor.