Egg Salad with Cream Cheese
Egg Salad with Cream Cheese is a rich, creamy twist on the classic egg salad. Hard-boiled Egg are mixed with smooth Cream Cheese, herbs, and simple seasonings to create a flavorful spread.This salad is perfect for sandwiches, wraps, lettuce cups, or crackers, and it’s quick to prepare with just a few ingredients.
Prep time: 10 minutes
Cook time: 10 minutes (for boiling eggs)
Total time: 20 minutes
Servings: 4
Ingredients
For the Egg Salad
6 large eggs, hard-boiled and chopped
4 tbsp cream cheese, softened
2 tbsp mayonnaise or Greek yogurt
1 tbsp Dijon mustard
2 tbsp green onions or chives, chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
Optional Add-Ins
diced celery for crunch
paprika or chili flakes
chopped pickles or relish
avocado cubes
Instructions
1. Boil the Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then cook for 9–10 minutes.
Transfer eggs to cold water, peel, and chop.
2. Make the Creamy Base
In a bowl mix together:
cream cheese
mayonnaise or Greek yogurt
Dijon mustard
salt and pepper
Stir until smooth and creamy.
3. Combine the Salad
Add chopped eggs, green onions, and parsley to the bowl.
Gently fold everything together until well coated.
4. Chill
Refrigerate for 15–30 minutes to let the flavors blend.
5. Serve
Serve the egg salad:
in sandwiches
in wraps
on toast
in lettuce cups
with crackers
Frequently Asked Questions
Can I make it healthier?
Yes. Use Greek yogurt instead of mayonnaise and low-fat cream cheese.
How long does egg salad last?
Store in an airtight container in the refrigerator for 3 days.
Can I make it keto-friendly?
Yes. Serve it in lettuce wraps or low-carb bread.
What bread works best?
Try it on:
toasted sourdough
whole grain bread
bagels
croissants
Nutritional Information
Calories: 230 kcal
Protein: 13 g
Carbohydrates: 2 g
Fat: 19 g
Fiber: 0 g
Sodium: 310 mg