Saturday, April 25, 2015

Drizzle And Some Really Good Egg Salad

I woke up this morning, turned the coffee pot on, then went to feed all the cats like I do every morning because THEY CAN'T WAIT TO EAT AND SOMETIMES EVEN ME TURNING THE COFFEE POT ON IS TOO LONG FOR THEM! I step out the back to feed Genie and the pavement is wet. What? I didn't watch the news last night so had absolutely no idea that there was supposed to be rain today. If you can call it rain, it's more like a drizzle and while the pavement right outside the door was wet, nothing under the sunshade or under the big tree was wet. So, wet outside but not very and what a nice surprise that was! Plus it smelled really good.

Here's another thing that smells really good. We have some big privet bushes that are right outside the back door and they bloom once a year with tiny bunches of white flowers. I didn't realize that they have a wonderful smell to them, kind of like honeysuckle. Or, I'd smelled them last year and then forgotten. Lots of places around town use privets for hedges but they don't bloom like our bushes are because they are constantly being trimmed into hedge shape.

And now for the egg salad. I love egg salad, especially if you get to eat it in sandwich form with some really good bread. I don't get to eat the bread part but this egg salad tastes really good without it. Cream cheese sounds odd in egg salad, but it is what makes all the difference. You can also play around with the additions, if you don't really care for green pepper use red, orange or yellow for a sweeter flavor.

Creamy Egg Salad
3 oz cream cheese, softened (put in microwave for 20-30 seconds)
1/4 cup mayo
1/2 tsp salt
1/8 tsp pepper
1/4 cup finely chopped green or sweet red bell pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tbsp minced fresh parsley (I don't have fresh parsley laying around so I skip this part)
8 hard cooked eggs, chopped.

In a bowl mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green or red pepper, celery, pickle relish and parsley. Fold in eggs. Refrigerate, and it does taste best after being in the fridge for a while.

Yum! This also only has 5 grams carbs per 1/2 cup serving, but who only eats 1/2 cup at a time?

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