I love this egg salad’s versatility – serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers.

Ingredients

• 3 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup finely chopped green or sweet red pepper
• 1/4 cup finely chopped celery
• 1/4 cup sweet pickle relish
• 2 tablespoons minced fresh parsley
• 8 hard-cooked eggs, chopped

Preparation

1. In a bowl, mi cream cheese, mayonnaise, salt and pepper until smooth.
2. Stir in green pepper, celery, relish and parsley.
3. Fold in eggs.
4. Refrigerate, covered, until serving.

Yield: 3 cups