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Tiffany Cellar Cafe's Egg Salad
8 oz. package cream cheese, softened
1/4 C. mayonnaise
1/2 t. salt
1/8 t. white pepper
1 T. Dijon mustard
1/4 C. pickle relish
1/4 C. finely chopped celery
8 hard-boiled eggs, diced
With an electric mixer, beat together cream cheese, mayonnaise, salt, pepper and
mustard until smooth and completely combined. By hand, stir in relish, celery
and eggs. Keep refrigerated.
Makes filling for about 6 sandwiches.
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