Breakfast
Creamy Egg Salad Sandwiches
A rich and smooth version of the traditional egg salad, with extra mayo or cream for velvety texture. Ideal for tea parties or everyday lunches.
Ingredients:
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons butter or margarine, softened
- 1 tablespoon mayonnaise
- 1 teaspoon finely chopped onion 1 teaspoon sugar
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon lemon juice 1/4 teaspoon salt
- 1/8 teaspoon pepper 1 dash garlic powder
- 6 hard-cooked eggs, chopped 8 slices rye bread
Directions:
- In a medium bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. Spread 1/2 cup onto four slices of bread.
- Cover with remaining bread.