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Sunday, January 1, 2012


Does your egg salad get runny after a couple hours in the refrigerator?

 NOT with this recipe.

 The secret is the saltine crackers, and you won't even know their in there!

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon chili sauce
  • 6 crushed saltine crackers
  • 1/8 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 12 slices white or wheat bread
  • 6 lettuce leaves
  • 6 slices tomato
  • 6 slices bacon, optional


  • In a small bowl, beat the cream cheese, mayonnaise, chili sauce, saltine crackers and pepper. Stir in the eggs, green pepper, celery, onion, and parsley.
  • On six slices of bread, layer lettuce, tomato, bacon and 1/2 cup egg salad. Top with remaining bread. Yield: 6 servings.

Make a platter for guests on game day with some bakery dinner rolls.Its so cheap to make, beautiful and good for you!

 Here's a cute garnish idea.

Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread.