CREAMY EGG SALAD

I love this egg salad’s versatility—serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. It’s all good!

—Cynthia Kolberg, Syracuse, IN

Takes: 10 min. • Makes: 3 cups

• 3 oz. cream cheese, softened
• ¼ cup mayonnaise
• ½ tsp. salt
• ⅛ tsp. pepper
• ¼ cup finely chopped green or sweet red pepper
• ¼ cup finely chopped celery
• ¼ cup sweet pickle relish
• 2 Tbsp. minced fresh parsley
• 8 hard-boiled large eggs, chopped

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

½ cup: 228 cal., 19g fat (6g sat. fat), 264mg chol., 456mg sod., 6g carb. (4g sugars, 0 fiber), 9g pro.

TEST KITCHEN TIP

Freshen up this recipe with help from your herb garden. Simply use dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.