EGG SALAD (2)

Cheezy ‘n Chunky Egg Salad

CHEEZY ‘n CHUNKY EGG SALAD
It’s a  brand new year and my “no-recipe” egg salad sandwich filling needs a make-over — for a change!

1/2 package (1/2 cup/4 oz) cream cheese, softened
1/2 cup grated cheddar cheese
1/2 cup mayonnaise
1 to 2 tablespoons sweetened condensed milk (or honey)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hard-boiled eggs, peeled and chopped (See instruction below on boiling eggs)
1/2 cup finely chopped jarred pimiento or roasted bell pepper (container had 2 pimiento and I fished out and used the bigger of the 2)
1 celery stalk, finely chopped

Combine 1st 6 ingredients in a large mixing bowl using electric mixer.   Mix in chopped eggs and pimiento, and gently mash with aid of a fork (no big chunks of eggs and pimiento).  Stir in chopped celery, mixing well.   Cover with plastic wrap and chill in fridge for at least an hour.   Spread on bread or dinner rolls (perfect with potato rolls, recipe to follow).

Instruction for No-fail hard-boiled eggs:  Place eggs in a small saucepan and cover with cold water.  Bring to a boil over high heat.   Turn off heat and place a lid on the saucepan.   Let sit for 15 minutes.  Rinse in cold water.  When cool to the touch, peel and chop.

Sarah’s Cheezy Cheese Pimiento Sandwich Spread

Enough of the “jarred” peanut butter and nutella for a sandwich spread.   After baking a double batch of pandesal (Filipino bread), it’s about time to make some “good and delicious” sandwich spread — and I thought of Cheese Pimiento right away….I’ve got 2 small jars of pimiento sitting in my pantry, a block of medium cheddar cheese and mayonnaise.  But I just don’t want an ordinary cheese pimiento spread…I want some butter in it too, some cream cheese and some sweetness “courtesy of sweetened condensed milk”.   I played a bit with these ingredients and here’s the recipe for a really yummy Cheese Pimiento sandwich spread.

Sarah’s Cheezy Cheese Pimiento Sandwich Spread

1/2 cup finely chopped jarred pimiento or roasted bell pepper (container had 2 pimiento and I fished out and used the bigger of the 2)
1/2 cup (4 oz) regular cream cheese, softened
1/2 stick (1/4 cup) regular butter (salted)
1/4 cup good quality mayonnaise
1/4 cup sweetened condensed milk
1/4 to 1/2 teaspoon salt
3 cups grated medium cheddar cheese

Use electric mixer to mix all these ingredients, it’s a breeze to make.  I love it chilled first before spreading on pandesal.  Yummy, yummy, yummy!