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
- 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
Beat together mayonnaise, cream cheese, mustard, and Tabasco until smooth.
Mix in pimentos, capers, orange pepper, and salt and pepper.
Blend in eggs.
Sprinkle with paprika.
Chill 30 minutes before serving.