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.