By BOBBY HUEN
Polish Egg Salad Is For Cream Cheese Fans
Polish egg salad, an interesting variation of the good-old egg salad formula, uses cream cheese and butter in place of mayonnaise for a denser texture and a stronger flavor.
To make this unique dish, combine cream cheese and softened butter in a stand mixer with a whisk attachment until slightly fluffy, making it usable as a binder for the eggs.
If the mixture is too thick, add a little full-fat milk at a time to get the consistency of a dip. Separately, mix chopped hard-boiled eggs with onions, mustard, salt, and pepper.
Optionally, you can mix in chopped celery and scallions for lightness and a crisp texture. Combine everything, scoop the salad into large ramekins, and garnish with fresh herbs.
Thicker than the original mayonnaise version, this egg salad is a perfect dip to eat alongside thick cucumber slices, flatbreads, and various types of crackers.
It’s also a great filling for tea sandwiches if topped with watercress. For a thinner texture that’s even better for dipping, halve the cream cheese and replace it with sour cream.