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Classic Tiffany’s Cellar Cafe-Style Egg Salad Recipe

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Ingredients

Adjust Servings:

	8 ounces cream cheese, softened
	1/4 cup mayonnaise or 1/4 cup miracle whip
	1/2 teaspoon salt
	1/8 teaspoon white pepper
	1 tablespoon dijon mustard
	1/4 cup pickle relish
	1/4 cup finely chopped celery
	8 hard-boiled eggs, chopped

Nutritional information

433.6

Calories

319 g

Calories From Fat

35.5 g

Total Fat

16.5 g

Saturated Fat

490.2 mg

Cholesterol

858.1 mg

Sodium

12 g

Carbs

0.4 g

Dietary Fiber

4.8 g

Sugars

17.2 g

Protein

121g

Serving Size

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Classic Tiffany’s Cellar Cafe-Style Egg Salad Recipe

Name: Classic Tiffany’s Cellar Cafe-Style Egg Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4-6
Cuisine: American
Ingredients: : 8; : 1/4; : 1/2; : 1/8; : 1; : 1/4; : 1/4; : 8

Features:

Cuisine:

American

I liked this recipe but fellt that it lacked a little "umph" in flavor. Next time, I might add some salt of garlic salt. I made the recipe with the following changes due to what I had on hand and personal preferences: First, i halved the recipe (only cooking for the hubby and I). used black pepper instead of white (didn't have any on hand). I didn't use celery because I don't like celery in my egg salad. Also, instead of pickle relish, used finely chopped dill pickle spears. Tip- I grated the hard boiled eggs on the course side of a cheese grater- works great and makes for a more uniform salad. This recipe tasted full, thick and creamy- the addition of the cream cheese added a nice, background flavor. Good recipe (one I'll probably use again), just needed a little more flavor.

25 min
Serves 4
Easy

Ingredients

Directions

Tiffany Cellar Cafe’s Egg Salad, I have been looking for a different egg salad for quite some time I love this one I also love onions so I add those to mine as the kids think they are allergic , I liked this recipe but fellt that it lacked a little umph in flavor Next time, I might add some salt of garlic salt I made the recipe with the following changes due to what I had on hand and personal preferences: First, i halved the recipe (only cooking for the hubby and I) used black pepper instead of white (didn’t have any on hand) I didn’t use celery because I don’t like celery in my egg salad Also, instead of pickle relish, used finely chopped dill pickle spears Tip- I grated the hard boiled eggs on the course side of a cheese grater- works great and makes for a more uniform salad This recipe tasted full, thick and creamy- the addition of the cream cheese added a nice, background flavor Good recipe (one I’ll probably use again), just needed a little more flavor , I liked this recipe but fellt that it lacked a little umph in flavor Next time, I might add some salt of garlic salt I made the recipe with the following changes due to what I had on hand and personal preferences: First, i halved the recipe (only cooking for the hubby and I) used black pepper instead of white (didn’t have any on hand) I didn’t use celery because I don’t like celery in my egg salad Also, instead of pickle relish, used finely chopped dill pickle spears Tip- I grated the hard boiled eggs on the course side of a cheese grater- works great and makes for a more uniform salad This recipe tasted full, thick and creamy- the addition of the cream cheese added a nice, background flavor Good recipe (one I’ll probably use again), just needed a little more flavor

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Steps

1 Done	With a Hand Mixer Beat Together the First 5 Ingredients.
2 Done	by Hand Stir in the Relish and Celery, Then Fold in Eggs.
3 Done	Keep Refrigerated Till Time to Use.