Egg Salad Spread Supreme
Serve this hearty, veggie-loaded egg salad on split hard rolls, bagels, whole wheat or white bread slices or croissants.
6 hard-boiled eggs, chopped
1/4 cup shredded zucchini
1/4 cup shredded carrots
2 tablespoons chopped celery
1 tablespoon chopped green onion
1/4 cup cream cheese, softened
2 tablespoons plain yogurt (or mayonnaise)
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
Pinch of dry mustard
Salt and ground black pepper to taste
- Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
- Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
- Combine cream cheese mixture and egg mixture. Cover and refrigerate until ready to use.
Makes 6 servings.
Recipe and photograph provided courtesy of Iowa Egg Council.