Aunt Party Egg Salad

Recently Shelly went to a small family reunion of sorts. It’s called an Aunt Party. These gatherings started when some of the aunts in her family would hold a potluck to visit and play parlor games. All of those aunts are gone now, but the tradition is revisited every few years by other ladies in the family, mostly cousins. By custom they are still called Aunt Parties. She made this recipe found on the internet and it was a big hit. The main difference between this recipe and the one for egg salad we usually use is a lack of mustard.

Ingredients:

3 ounces cream cheese, room temperature

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup finely chopped celery

1/4 cup sweet pickle relish

1/4 cup finely chopped bell pepper, optional

1/4 cup finely chopped onion, optional

2 teaspoons minced fresh dill

8 large eggs, hard-boiled, chopped

6 croissants

Instructions:

1) In large bowl, beat together cream cheese and mayonnaise until smooth and creamy. Stir in salt, pepper, celery, and pickle relish. Add bell pepper and onion, if using. Stir in dill and chopped eggs.

2) Cover and refrigerate for at least 1 hour to allow flavors to blend.

3) Serve on croissants.