Egg Salad with Cream Cheese and Herbs

4 oz. cream cheese 
1/2 cup mayonaise 
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T fresh snipped parsley
Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.  Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.  Remove egg salad to a medium bowl and add chives and parsley. Mix.  Serve immediately or put in container and refrigerate. Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife.
Jan Tanis
Jan Tanis

I'm Jan and I'm happy you stopped in. Please, leave a comment and follow along..

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