“Radio” Pimiento & Walnut Egg Salad

Recipe by: Dawn Lopez

See how to take your classic egg salad to the next level just in time to fill back to school lunch boxes.

Make This Recipe

6 Eggland’s Best Eggs, Hard Cooked

4 oz Cream Cheese, Softened

2 tbsp Mayonnaise

¼ cup Diced Pimientos, Drained Well

2 tbsp Walnuts, Chopped Finely

½ tsp Salt

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Separate the yolks from the hard cooked eggs.
In a medium sized bowl, add the yolks and mash them completely with a fork.
Then, add in the cream cheese, mayonnaise and salt and mix until everything is fully blended.
Use your hands to crumble the egg whites into small pieces and then add into the yolk mixture and blend completely.
Gently fold in the walnuts and pimientos until blended. Don’t over mix.
Use mixture as sandwich filling or in a salad.
Best enjoyed on the same day.