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Egg Salad Recipe

Ingredients

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container sour cream

2 tablespoons instant Greek yogurt

1/4 cup nonfat milk

1 cup shredded Swiss cheese

1 cup chopped celery

2 egg whites

1/2 teaspoon grated lemon zest

Directions

In a medium bowl, mix the cream cheese, sour cream, yogurt, milk, Swiss cheese and celery. Cover and refrigerate 1 hour.

Unmold the egg whites and gently fold into the cream cheese mixture. Pour the egg white mixture into the center of a lightly greased 9x13 inch pan.

Bake in preheated oven for about 20 minutes, or until egg whites are stiff. Cool before serving. Serve warm or cold.