I love a good egg salad sandwich, but so often the egg salad is rather “moist”. I wanted to come up with a version that had more substance to it, and more flavor than just eggs and mayonnaise. I used cream cheese to thicken the mixture, added some spices, then I incorporated some of the roasted red peppers I made recently. You could add a few Tbsp of diced green chilis from a can (drained really well!) for a nice flavor addition, if you don’t have the red peppers on hand. The texture was PERFECT if I may say so! The flavors were amazing, and I topped the sandwiches off with some crispy bacon, lettuce, and tomato. I used freshly baked buttermilk biscuits, but you could use English muffins, croissants, or good old white or wheat bread just as easily. The egg salad has so much more flavor, and stays together better with the added cream cheese.
Ingredients: (makes 6 small sandwiches, or 3 large sandwiches)
6 eggs
4 Tbsp softened cream cheese
1 Tbsp mayonnaise
2 tsp Dijon mustard
3/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp celery seed
2 Tbsp roasted red peppers (drained well, and diced)
2 Tbsp diced green onion
6 slices of cooked bacon
lettuce, tomato
Like a little spice? Try adding a pinch of chipotle powder for a spicey kick!
Boil eggs for 20 min, then drain immediately and rinse with cold water.
Once cool, peel the eggs. Rinse and dry, place in a med bowl, and chop with a pastry cutter. Set aside.
Combine cream cheese, mayo, mustard, garlic powder, pepper and celery seed. Mix well until combined, and smooth. Fold in red pepper and green onions. Add chopped eggs and stir to combine.
Put sandwiches together with lettuce, egg salad, bacon, and tomato. These could even be served open faced!
