- 3 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 2 tablespoons celery (minced)
- 1 tablespoon mayo (or more if desired)
- 1 teaspoon onion (grated)
- 1 teaspoon sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 hard boiled eggs (finely chopped)
- paprika (optional)
- pickle relish (Dill, optional)
|Calories280Calories from Fat210|
|% DAILY VALUE|
|Calories from Fat210|
|% DAILY VALUE|
Cicily a year ago
Very good, a little thick. Always wanted an egg salad recipe like Heidi’s in Denver and it’s pretty close, like I said a little thick. Will keep this recipe.
Rae H. a year ago
I'm really impressed with this recipe exactly "as is" even though I decided to make some personal preference changes the second time I made it. I would suggest that others NOT be afraid to do a bit of tweaking - you know what you like best about egg salad, so don't be afraid to do that. For me, I don't think I'll add butter going forward. I may sub Brummel & Brown and try that, but the butter is adding a layer I'm not a big fan of. I added sweet relish the 2nd time (3 Tb) and did not add sugar. I found both times that the tiny amount of celery called for didn't really add anything. I like celery, so I'll be adding more next time. Second time thru, I realized I didn't have onion, so I subbed dried onion and chives and let them rehydrate in the butter/cream cheese/mayo combo. The difference wasn't hugely noticeable, but I do prefer sweet onion in my sandwich salads. Best thing about this recipe is that it is a fantastic base egg salad recipe that allows for a ton of personalization. It is a very forgiving recipe, too - I accidentally used lime juice instead of lemon when I made it tonight and it was still delicious! That's the mark of a genius recipe in my book.
Sashi 2 years ago
I knew when I saw that this had cream cheese in it that I was going to love it 😍. It's one of the best egg salad recipes ever. Most Cream cheese comes in 8 ounces, but you will only need 3 ounces. I wanted to measure it correctly so I looked it up and 3 ounces of cream cheese is the same as 6 tablespoons. It said that the relish was optional but did not give an amount. I chose a bread and butter relish and used 2 tablespoons. This recipe is a true "Yum!"
Mike M. 2 years ago
Wow! Likely the best egg salad recipe I've ever had. Being a huge fan of dill, I added 1 tbsp of diced dill pickle and 1 tsp of the juice although it wasn't necessary.
Sheryl 2 years ago
Absolutely delicious. I added a bit of sour cream to cut down the sweetness but it definitely is a delicious egg salad if I do say so myself!
Amy Matthews 3 years ago
Oooh man this was the bomb! Im talking really good! The butter and cream cheese reeally made the difference!
Carole G. 3 years ago
I made a half recipe to check it out. Very, very good. I made it for an egg salad sandwich or for crackers but plan to use it, in the future, for my brunches as a salad on a leaf of lettuce, garnished bacon crumbles accompanied by fresh fruit. The texture is smooth and dense, very rich and special. I may add a bit more celery and onion next time...but maybe not. It's really good!