Just in time for the Masters.
I feel like I post recipes for egg salad all the time… see also:
But this time, I’m back with quite possibly the most indulgent egg salad recipe known to man. I randomly discovered it while perusing Pinterest and wondering what to do with all our colored Easter Eggs last week. I read over this recipe from Nums The Word, and I couldn’t go back.
I peeled these brightly colored Easter eggs we did on our Rainy Easter and got to work.
Indulgent Easter Egg Salad
via Nums the Word
- 2 Tablespoons butter, room temperature
- 3 oz cream cheese, room temperature
- 2 Tablespoons celery, minced
- 1 Tablespoon Mayo (or more if desired)
- 1 teaspoon onion, grated
- 1 teaspoon sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard boiled eggs, finely chopped or squished with a fork.
- Wickles Pickle Relish
- Bacon (optional)
- Paprika (optional)
In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, Wickles pickle relish, salt and pepper until well blended. Add eggs and mix well. Cover and chill for 1 hour or longer.
Serve on bread or croissants if you’d like, but I chose to serve over spinach with a drizzle of balsamic vinaigrette and some tomatoes. Sprinkle with paprika or bacon if desired.
I like to smash my eggs into the rest of the mixture with a large fork. It mixes it up really well and leaves the egg in many different sized pieces. This salad ended up being pretty colorful thanks to the Easter eggs! And OH so indulgent. The cream cheese and butter…. I die.
If you’re an egg salad lover like me, DO NOT HESITATE. Make this egg salad immediately. You won’t regret it. Just say you’re doing it to celebrate the Masters this week! I doubled the recipe and used the entire dozen, just FYI. I recommend you do the same.