A delightful twist on the classic egg salad, featuring a creamy base and a burst of flavors from olives and fresh vegetables.
In a mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, and fresh dill until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Add the chopped hard-boiled eggs, celery, green onions, and sliced olives to the bowl.
Chop the eggs into uniform pieces for a consistent texture.
Mix everything together gently, ensuring all ingredients are evenly coated.
Fold the mixture rather than stirring vigorously to maintain the texture of the eggs.
Season with salt, pepper, and Tabasco sauce to taste.
Taste as you season to achieve the desired flavor balance.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
For best results, prepare the salad a day in advance.
Serve the salad on bread, in a wrap, or as a side dish, and enjoy!
Garnish with extra dill or a sprinkle of paprika for a decorative touch.
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