4 oz. cream cheese
1/2 cup mayonaise
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T 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. 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.
1/2 cup mayonaise
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T 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. 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.
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