Say What?! Egg Salad

When I first heard about people putting cream cheese in egg salad I was like, "say what?!", but my cooking rule of thumb is to follow the recipe the first time and then modify it during subsequent trials.  I spent the better part of yesterday evening making several versions of egg salad.  Thanks to hungry coworker guinea pigs, I think that I have settled on a truly awesome recipe.  If you like a rich and creamy egg salad you will love this.  It sounds strange but trust me, it's awesome.

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Ingredients

4 eggs

1/2 C cream cheese

2 Tbsp butter

2 Tbsp horseradish

1 Tbsp mayonnaise

1 Tbsp dry minced onions

1 packet Splenda

1 lemon

1/2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

Directions

1. Add your eggs to a small pot and cover with cold water.  
2. Bring the water to a rolling boil.  
3. Allow the eggs to boil for 1 minute.  It is really important that you don't overcook the eggs.  If you boil them for too long the yolks will start to take on a greenish color.  
4. Remove the pot from heat, cover, and allow eggs to sit for 20 minutes.  
5. After 20 minutes have passed, dump hot water and replace with cold water.  Set aside.  
6. Put your cream cheese and butter in a microwave safe container.  Cover and microwave for 20-30 seconds.  You are not trying to turn the ingredients to liquid, just get them warm enough to melt together to an even consistency.  Stir until butter is completely melted and incorporated into cream cheese.  
7. Add horseradish and mayo to the cream cheese mixture and stir until incorporated.  Set aside.  
8. At this point you can remove your eggs from water and peel them. Chop eggs and add them to a large bowl.  
9. Add cream cheese mixture to chopped eggs.  
10. Cut lemon in half and squeeze juice into cream cheese and egg mixture.  Be sure to remove any seeds that come out.  
11. Add onions, Splenda, salt, pepper, and garlic to bowl.  Mix well with a spatula or wooden spoon.  When you mix the ingredients the egg yolks will incorporate into the cream cheese mixture.  Once your egg salad has taken on a yellow color and you don't see any more yolk it is ready to eat!

This recipe makes 2 servings.

As with many of my recipes, you can customize this to your own taste.  Feel free to play with proportions and ingredients.  Maybe you want to add another spice or some celery or nuts.  I ate this today spread on romaine lettuce leaves and it was a great combination of zesty and crunchy.  You could also try this spread onto some Atkins Revolution Bread or maybe some celery sticks.  Serve with a pickle and some pork rinds for a perfect low carb lunch!

Yolks will turn green if you boil the eggs too hot.  Follow directions
above for perfectly yellow yolks.
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