cream cheese egg salad

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creamcheeseeggsld

For some reason we bought 3 dozen eggs the last time we went to the grocery store. I have no idea how it happened, but even with all the cooking and baking I do, there is no WAY I can use up 3 dozen eggs unless I make egg salad. And I do adore egg salad, so that’s good. I love this particular recipe because you can use a dozen eggs if you like. So, one down…

This is simple and creamy and positively perfect. I had some on an open faced sandwich with fresh tomatoes and a drizzle of sriracha for breakfast this morning. It’s also good on sourdough Kaiser rolls, brioche buns, and croissants!

12 large eggs, hard boiled, chilled completely, and peeled

5 oz. cream cheese, softened to room temperature

1/4 cup real mayonnaise

2 Tablespoons fresh lemon juice

1 Tablespoon yellow mustard

1 Tablespoon sugar

1/2 teaspoon freshly ground black pepper

salt, to taste

1 teaspoon paprika

1/4 cup dill pickles or sweet pickles, chopped fine

1/4 cup finely chopped onion

Once eggs are hard boiled, completely cold and peeled, place them in a large mixing bowl and mash them up using a potato masher until uniform chunks form.

Place the softened cream cheese, mayonnaise, lemon juice, mustard, sugar, pepper, salt and paprika in the bowl of a counter top mixer. Using the whisk attachment, mix until all ingredients are evenly incorporated and smooth. Transfer the cream cheese mixture to the bowl with the eggs in it. Add the pickles and onion to the bowl as well. Fold ingredients together until evenly combined. Cover and chill in refrigerator until ready to serve.

Enjoy!

~Melissa

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  9 comments for “cream cheese egg salad

  1. Betty londonb
    February 17, 2017 at 9:35 am

    Love your recipe”s betty london

    • Melissa
      February 17, 2017 at 9:46 am

      Thanks, Betty! 🙂 I’m so happy to hear that. XO ~M

  2. Shelly
    April 5, 2017 at 2:42 pm

    Can I use this for deviled eggs

    • Melissa
      April 6, 2017 at 8:56 am

      sure! 🙂

  3. Thumper Pruitt
    May 5, 2017 at 10:38 am

    Sounds delicious, was wondering if you could use scrambled eggs vice hard boiled; that was how my family made egg salad when I was younger.

    • Melissa
      May 7, 2017 at 9:50 pm

      I’ve never tried that 🙂

  4. Adrian
    June 17, 2017 at 6:46 pm

    Could you give directions using only 3 or 4 eggs? I live alone and could never finish a 12-egg salad before it would go bad!

    • Melissa
      June 19, 2017 at 3:14 pm

      Hi Adrian,
      You’ll want to cut the recipe down to 1/3 of the original for 4 large eggs… So, I’d say approximately: 1 and 1/2 oz cream cheese, 1 Tablespoon mayonnaise, 1 Tablespoon lemon juice, 1 teaspoon mustard, 1 teaspoon sugar, 1/8 to 1/4 teaspoon pepper, salt to taste, 1/4 teaspoon paprika, 1 Tablespoon chopped pickle, and 1 Tablespoon chopped onion. Add the ingredients gradually until you get the consistency you like. Hope that helps. ~M

      • Robert Macisaac
        June 22, 2017 at 8:37 pm

        Thanks.

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