Stone Gable Egg Salad With Cream Cheese and Herbs

  

What do you do with all those hard boiled eggs after Easter?  After you have eaten a dozen or so... do they sit in the frig until you throw them out?

I am one of those people that are delighted to have hard boiled eggs on hand. 

Using a recipe I have had since college, I make a yummy and fresh egg salad that I eat on a piece of great toasted bread.

What makes this recipe so special... cream cheese and fresh herbs. You will so happy you tried this egg salad recipe!!!

My chives have shown up in the herb garden just in time to be a part of this yummy dish! I hope you try this very special egg salad. And if you do you... are sure to make it often.

StoneGable Egg Salad with Cream Cheese and Herbs:

4 oz. cream cheese (use the real, full fat kind)

1/2 cup mayonaise (use the real, full fat kind)

1 TBS good dijon mustard

1 dozen hard boiled eggs, peeled and rough chopped

salt and pepper to taste

2-3 TBS snipped fresh chives

1-2 TBS fresh snipped parsley

 Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.

Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.

Remove egg salad to a medium bowl and add chives and parsley. Mix.

Serve immediately or put in container and refrigerate.

Here's my favorite way to eat egg salad...

Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife. This is decedent and company worthy!

ENJOY!