Egg Salad

Name: Egg Salad
Ingredients: 4 cups hard-boiled eggs, peeled & chopped (about a dozen extra large eggs); 1/2 cup bacon, cooked & crumbled; 1 tablespoon parsley, chopped; 1/4 cup carrot, grated; 4 ounces cream cheese, softened; 1/4 cup sour cream; 1/2 cup mayonnaise; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; salt & pepper, to taste

10 ingredients

5 steps

Ingredients

4 cups hard-boiled eggs, peeled & chopped (about a dozen extra large eggs)
1/2 cup bacon, cooked & crumbled
1 tablespoon parsley, chopped
1/4 cup carrot, grated
4 ounces cream cheese, softened
1/4 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper, to taste

Directions

1

Peel and chop hard boiled eggs. Add the crumbled bacon, parsley and grated carrots. Mix well.
2

Put the cream cheese in a small bowl & microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add sour cream and mayonnaise; mix well. If the cream cheese is still too solid, give it another 10 seconds or so before adding the other ingredients.
3

Stir in the garlic powder and onion powder.
4

Add the cream cheese mixture to the bowl with the eggs and stir it.
5

Add salt and pepper to taste; chill until ready to serve.