An Inspired Cook

I haven’t had an egg salad sandwich in the longest time. I used to make a basic salad with boiled eggs, mayo, green onion, salt and pepper. Recently I came across a recipe online that sounded so good I had to give it a try. I altered the recipe just a bit to fit our taste buds and it turned out better than expected. The creaminess comes from whipped cream cheese mixed with mayonnaise. For years I’ve been adding whipped cream cheese to scrambled eggs and it made sense that it would taste good in egg salad. The grated cheese with roasted red chile provided another layer of flavor which reminded me a bit of my roasted red chile cheese spread, only with boiled eggs. We enjoyed it on toasted potato bread topped with crisp bacon and a side of hash browns. Perfect for a light lunch!

The ingredients are hard boiled eggs, grated cheese, bacon, whipped cream cheese, mayonnaise, roasted red chile, dried parsley, green onion, salt and pepper.

Use a pastry cutter to chop the eggs.

Add the grated cheese to the chopped eggs.

In a small bowl mix together the whipped cream cheese, parsley, salt and pepper.

Add the mayonnaise and mix well.

Add the cream cheese/mayo mixture to the chopped egg. Stir well then add the roasted red chile. I would have added the green onion as well but Joe doesn’t like it in egg salad so I added it separately to my own sandwich.

Mix well. Refrigerate if not using immediately.

Toast the bread and add egg salad. Top with cooked bacon strips. Enjoy!

Creamy Egg Salad Sandwich with Roasted Red Chile adapted from Spaceships and Laser Beams

4 Eggs, hard boiled
1/4 cup Cheddar Cheese, grated
3 – 4 Slices of Cooked Bacon
1/4 teaspoon Parsley, dried or 2 teaspoons fresh Parsley, roughly chopped
2 teaspoons Green Onion, sliced thin
2 ounces Whipped Cream Cheese
2 tablespoons Mayonnaise
1/3 cup Roasted Red Chile, chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
4 – 6 slices Potato Bread

In a medium bowl, chop the boiled eggs and chop well with a pastry cutter. Add grated cheese and stir together. In another small bowl, add the whipped cream cheese, mayonnaise, parsley, green onion, salt and black pepper and mix well. Add the mixture to the chopped egg and cheese and stir until it is creamy. Fold in the roasted red chile until it is incorporated throughout the egg salad.

Toast the bread, add egg salad and top with cooked bacon.

**Other toppings to use: Spinach leaves, Avocado slices, Tomato slices