Polish Eggs Salad/Spread
This recipe puts a delicious spin on one of the chicken-ladies-who-lunch classics – egg salad! Instead of mayonnaise, this salad combines cream cheese – including dairy free cream cheese – and butter – yes, dairy free butter works here too. The traditional recipe uses finely chopped raw onion but we opted for freshly snipped chives as well. Another interesting note – this is traditionally served as an open faced sandwich. We love it either way!
4-6 eggs, hard boiled and peeled
8 oz of softened cream cheese re dairy free cream cheese – we used Tofutti cream cheese
1 tablespoon of softened butter – we used Country Crock non dairy butter
2 tablespoons of freshly snipped chives, or 1/4 minced fresh onion
Salt and pepper to taste.
In a medium sized bowl, mash the sour cream and butter together. Add chives and eggs, and mix together thoroughly. Serve on bread, crackers, etc. Enjoy!