Egg salads are delicious with cream cheese, making them perfect for breakfast, dinner or even as a side dish for meat.
There are many ways to make egg salads: this one is made with cream cheese, which makes it extra soft. It’s best served cold, so it should be made well in advance to give it time to rest in the fridge.
Egg salad with cream cheese
Ingredients for 4 servings
- 500 g cream cheese
- 8 eggs
- 1 tablespoon mustard
- 1 bunch chives
- 1 bunch parsley
Boil the eggs for ten minutes. When they are done, transfer them into cold water and then peel and quarter them.
In a bowl, mix the cream cheese with the mustard, chopped chives and parsley, season to taste with salt and pepper, then add the eggs. Mix well and refrigerate for at least an hour or two to allow the flavors to blend. Serve with fresh bread, toast or a roast.