This Egg Salad recipe, contributed by Paula Levine Weinstein and Julie Komerofsky Remer from their cookbook Our Customers' Favorites, is one step up from the my usual egg salad recipe. The secret is cream cheese. Enjoy!
12 hard-boiled eggs1/4 cup cream cheese1/2 cup mayonnaise1 bunch green onions, slicedsalt and pepper to taste
1. Chop eggs in food processor. Set aside.2. Using mixer or food processor, combine cream cheese and mayonnaise until creamy.3. In a bowl, stir together the chopped eggs, cream cheese and mayonnaise mixture, green onions, salt and pepper to taste. Stir in extra mayonnaise if desired.