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!
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An Inspired Cook 