Norman's Egg Salad

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. We didn't like the carrots, so the second time I made it I replaced them with green onions. This recipe is a keeper!!!

4 cups peeled and chopped hard-boiled eggs

1/2 cup crumbled cooked bacon

1 Tablespoon chopped parsley

1/4 cup grated carrots

4 ounces cream cheese

1/4 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt to taste

Freshly ground black pepper to taste

Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley and the grated carrots. Mix well. Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients. Stir in the garlic powder and onion powder. Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste and chill until ready to serve. Serve by itself on a lettuce leaf, as filling in a sandwich or stuffed in cream puffs. Makes approximately a dozen egg salad sandwiches.