cream cheese egg salad
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
Love your recipe”s betty london
Thanks, Betty! 🙂 I’m so happy to hear that. XO ~M
Can I use this for deviled eggs
sure! 🙂
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.
I’ve never tried that 🙂
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!
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
Thanks.
Thanks for breaking the it down to 4 eggs . I made sandwiches for the curling club and received a lot from people that enjoyed it. I couldn’t remember what I put in it and I hoped to make it again .
We made deviled eggs using only the yokes of the eggs, but all the rest of ingredients. Cut eggs in half and scoop mixture into center. Family loves it. We prefer sweet relish.
Where can I find the nutritional values for your recipes?
I don’t configure/post the nutritional values for my recipes, but there are a lot of calculators online for that.
Can it be made without the sugar?
sure 🙂
This was delicious!!!!!
Love this egg salad !
Me too! My absolute favorite! 🙂
Why would you put sugar in this?
It improves the flavor. If you don’t want to add it, you certainly don’t have to. 🙂
Yummy. So glad I found you. Such creative ideas and most of them can be done keto
Welcome, Karen! 🙂 So happy you like the blog and recipes.