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.
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