Serves: 2
Total Calories: 416
1. Place cream cheese in a small mixing bowl and wait about 30 minutes for cream cheese to soften. Note: Or place cream cheese in a small microwavable bowl. Microwave at 100% power (700 watts) for 15 seconds to soften.
2. While cream cheese softens, hard cook eggs Cool and peel. Coarsely chop eggs and set aside to use later.
3. After cream cheese softens, add to the bowl the carrot, cucumber, green pepper, seasoned salt and pepper. Stir to blend all ingredients. Add chopped eggs, mayonnaise and lemon juice. Stir until blended.
4. To use, spread on bread for a sandwich, wrap and pack in a lunchbox. Or, spoon onto a lettuce leaf and eat as a salad.
This Dressed-Up Egg Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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