Ingredients

• 1 (8-ounce / 226g) block cream cheese, left at room temperature to soften

• 1 tablespoon unsalted butter, softened, plus extra as needed to adjust consistency to taste

• 4 large hard-boiled eggs, roughly chopped

• 1 small onion, finely diced

• Kosher salt and freshly ground black pepper, to taste

• 1 tablespoon freshly chopped parsley, plus extra as needed for garnish

Instructions

1. Add the softened cream cheese and butter to a medium mixing bowl, then mash and blend the two ingredients thoroughly with a fork until you get a smooth, even base. If the mixture feels too thick and stiff to stir easily, mix in extra softened butter to reach your preferred texture.

2. Fold the chopped hard-boiled eggs and diced onion into the cream cheese base, stirring until all ingredients are evenly distributed.

3. Season the mixture with salt and pepper, give it a final toss, then top with fresh chopped parsley before serving.

Pro Recipe Tip

If you dislike the sharp, pungent bite of raw onion, you can sauté your chopped onion in a small amount of butter over low heat first to soften it, before adding it to the salad. This creates a much milder, sweeter onion flavor.