Best Egg Salad Recipe With Cream Cheese
This creamy, tangy egg salad features chive and onion cream cheese, mayonnaise, dill pickles, and perfectly cooked hard-boiled eggs. It is ideal for tea sandwiches, lunch, or as a satisfying snack.
Servings: 6 servings
Calories: 160kcal
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.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 356mg | Potassium: 91mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
