Happy Easter Monday! I hope you had a wonderful holiday. If you’re looking for a way to use up all those Easter eggs now, I’ve created this recipe for a Spring egg salad. I like my egg salad creamy with some tang and a little crunch. If you do too, I hope you’ll enjoy this recipe.
Creamy Tangy Egg Salad
Prep Time 10 minutes
Servings 4
Ingredients
- 8 eggs, hard-boiled, cold, peeled, chopped
- 1/4 c. mayonnaise
- 2 oz. cream cheese, softened
- 1 tsp Dijon mustard
- dash Tabasco sauce
- 1 tbsp pimentos, diced
- 1 tbsp capers, drained
- 2 tbsp orange pepper, chopped small
- 1/4 tsp paprika
- S/P to taste
Instructions
-
Beat together mayonnaise, cream cheese, mustard, and Tabasco until smooth.
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Mix in pimentos, capers, orange pepper, and salt and pepper.
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Blend in eggs.
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Sprinkle with paprika.
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Chill 30 minutes before serving.
Looking for other vegetarian recipes? You might like:
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