Egg salad is a timeless classic, but when you add cream cheese to the mix, it transforms into a rich, creamy dish, perfect for everything from elegant tea sandwiches to quick lunches. This delicious cream cheese egg salad recipe is easy to make, packed with flavor, and sure to be a new favorite in your collection of healthy recipes.
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Why You Should Try This Egg Salad Recipe
- Ideal for meal prep since it stores well for 3-5 days in an airtight container.
- It’s a twist on the classic egg salad recipe, with cream cheese adding a luxurious, creamy consistency.
- Perfect for quick meals, tea sandwiches, or a lettuce wrap for a low-carb option.
- Made with simple ingredients you likely already have in your kitchen.
Ingredients Needed
You need just a few basic ingredients that are easy to find.
- Hard-boiled eggs: The main component that provides protein and a satisfying bite.
- Cream cheese (softened for easier mixing): The star ingredient that brings creaminess and a hint of tang to the salad. It could be regular cream cheese or a mixture with herbs and onion.
- Red onion: Could also be white, or green onion
- Mayonnaise: Adds richness and moisture, complementing the cream cheese to create a balanced, creamy base. You can replace it with some sour cream if you prefer or even Miracle Whip.
- Mustard: I used yellow mustard for simplicity, you can use whatever mustard you like.
- Paprika: I like sweet paprika, but if you want the dish spicier, you can use hot, or even Hungarian variety.
- Lemon Juice and Zest
- Kosher dill pickles (for a tangy crunch): Their briny, tangy flavor, and crunchy texture elevate the salad,and adds contrast and brightness. Replace it with sweet pickle relish.
- Rye bread (or your favorite bread): The hearty base for serving. Its nutty, earthy flavor pairs beautifully with the creamy egg salad, but you can swap it for any preferred bread.
- Herbs: I added dill and parsley. You can add fresh or dried.
Step-by-Step Instructions for the Best Egg Salad Recipe
Step 1. Boil Eggs and Prep Ingredients: Start by placing large eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the eggs for 6-10 minutes. Once cooked, transfer the eggs to an ice water bath for 5-10 minutes to cool. This step helps to easier peel them. Chop them into bite-sized pieces.
Step 2. Combine Boiled Eggs With the other ingredients: In a medium bowl, mix the eggs, softened cream cheese, mayonnaise, and the rest of ingredient until smooth. Be careful not to overmix- you want to maintain some texture from the eggs.Add a pinch of fine sea salt and adjust seasoning to taste.
Step 4. Chill for Maximum Flavor: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2-3 hours, or overnight if possible. This allows the flavors to get friendly with each other.
Step 5. Serve and Enjoy: Cut rye bread into quarters and spread the creamy egg salad onto the slices. Alternatively, serve as an egg salad sandwich on your favorite bread, in a lettuce wrap, or alongside fresh greens. Garnish with a sprinkle of fresh dill or parsley for a finishing touch.
How to Serve This Creamy Egg Salad
- Lettuce wraps: A low-carb option.
- Salad: Serve it on a bed of lettuce or in a bowl as a protein-packed salad.
- Side Dish: It pairs well with soups, for a quick lunch.
- Appetizer: Spread it on crackers, rye bread, or serve as tea sandwiches for a small bite before a meal.
Storage Tips
- Store the egg salad in an airtight container in the fridge for up to 3-5 days.
- Avoid freezing, as the texture of the eggs and cream cheese mixture can become watery.
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📖 Recipe
Best Egg Salad Recipe With Cream Cheese
Ingredients
- 6 hard-boiled eggs peeled and chopped
- ½ cup Philadelphia chive and onion cream cheese spread softened or regular cream cheese
- ½ red onion chopped
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon sweet paprika
- 1 tablespoon lemon juice ½ lemon
- 1 teaspoon lemon zest
- 2 whole kosher dill pickles finely chopped
- Rye bread for serving or substitute with your favorite bread
Optional
- ½ teaspoon dried dill oe 1 tablespoon fresh dill
- ½ teaspoon dried parsley or 1 tablespoon fresh parsley
Instructions
- Place large eggs in a pot of cold water and bring to a boil. Reduce to a simmer and cook for 10-12 minutes. Transfer to an ice water bath for 5-10 minutes, then peel and chop into bite-sized pieces.
- Combine the chopped eggs with the rest of the ingredients and gently fold to combine, ensuring the eggs remain slightly chunky. Season with a pinch of salt if needed.
- Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
- Spread the egg salad onto quartered rye bread slices, serve in a lettuce wrap, or enjoy it as an egg salad sandwich.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3-5 days.
- Variations: Add fresh herbs like dill or parsley, or swap the rye bread for sourdough, crackers, or a low-carb wrap.
Jeff says
Wonderful and easy to make egg salad! Using the cream cheese definitely makes it more versatile and delicious!!! And great for summer time gatherings!!
Gabriela says
Thank you, Jeff! I love this salad as well. Very good and high in protein also.
Gigi says
What a delicious recipe! This will be perfect for high protein meals!