I realize that I am supposed to put in a new recipe that is not in the cookbook, but this is summer!! Fresh Veggies, fresh fruit!! Got to take advantage of all the goodies available and it is toooo hot to cook. Sooo try this egg salad for your lunch or even the evening meal. If you are cooking for 1 or 2, cut the recipe in half. It still works. The cream cheese is the secret.

Egg Salad

8 hard cooked eggs, chopped ( I'm lazy, I use the egg slicer, both directions)
2 T. finely chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery ( a coffee measurer is 1/8 cup)
2 T. chopped pimento (I buy the tiny jar, use half and put the rest in the freezer for the next time.)
1 T. snipped parsley
1 3 oz package cream cheese, softened ( low fat will make it runny)
1/4 cup mayonnaise or salad dressing
1 T. chili sauce
1/2 tsp salt dash pepper

Combine 1st 6 ingredients.
Mix cream cheese, mayo, chili sauce, salt and pepper.
Add to egg mixture.
Makes 4 cups.
Serve on bed on lettuce for light lunch or make sandwiches for your office friends.