Earlier this summer I had some incredible egg salad on toast, topped with chilled asparagus, during a full tea service at The Flour Box Tea Room & Cafe.  It had such a light and fluffy texture, unlike any that I had ever eaten before.

I have to admit that I am not typically someone that goes out of their way to eat or even make egg salad regularly. But after finding this great recipe for egg salad from The Diary of a Real Housewife. I tweaked a few things for my own tastes this is definitely something I’ll be making more often!

 

 

Ingredients:

• 9 eggs
• 5 Tbsp whipped cream cheese
• 2 Tbsp Duke’s Mayonnaise
• 1 Tbsp mustard
• 1/4 tsp Simply Organic Garlic Powder
• 1/2 tsp Simply Organic Black Pepper
• 1/2 tsp Morton Salt Natural Sea Salt
• 1/4 tsp Frontier Organic Celery Seed
• French bread (bread of your choice)
• Asparagus tips (optional for garnish)

Instructions:

1. Boil your eggs. Place all of the eggs in a pot, fill it about halfway with cold water. Bring to a rolling boil, then reduce the heat to low and allow to cook for about 15 minutes.
2. Drain the hot water. Next place the eggs into a bowl with ice water and allow them to cool for 5-10 minutes.
3. Once your eggs have cooled, it is time to peel them. Then place the peeled eggs in a mixing bowl. I prefer to use a potato masher to mash my eggs but you can also use a fork to mix and mash them.
4. Add the seasonings, mayo, mustard, and whipped cream cheese. Stir until thoroughly mixed.
5. Allow the egg salad to chill for several minutes or serve immediately with bread of your choice.
6. This step is optional, if you’d like the chilled asparagus tips for garnishing. Boil asparagus tips for 3-5 minutes. Remove from heat and allow to chill in the refrigerator. Cut the asparagus tips to the length of your bread and place on top of the egg salad.