A delightful twist on the classic egg salad, perfect for sandwiches or as a dip.
In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, salt, and white pepper.
Ensure the cream cheese is softened for easier mixing and a smoother texture.
Add the diced celery to the creamy mixture and stir gently to combine.
Dice the celery finely for a consistent texture throughout the salad.
Chop the hard-boiled eggs into small pieces and fold them into the mixture.
Use a fork to mash the eggs slightly for a creamier consistency.
Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld.
Cover the bowl with plastic wrap to prevent the salad from drying out.
Serve the egg salad as a sandwich filling or with crackers as a dip.
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
