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After Easter, we will all have way too many hard-boiled eggs. I have the perfect way to use them with the BEST Egg Salad recipe. Egg salad is a classic and easy to make dish.
After Easter, my mom made egg salad for days. We didn’t want to waste our Easter eggs, and it was really neat as a kid to have blue and purple eggs in my egg salad.
We would just add a little mayo to the smashed eggs and call it a day. I’m taking egg salad to a whole new level with this recipe. I
t’s fluffy and full of flavor, and if I do say so myself the greatest egg salad I have ever had.
How to make The BEST Egg Salad?
Step one: Start by preparing your eggs. Boil them until cooked through.
- For tips on the best way to boil and peel an egg check out my post How to Boil an Egg.
Step two: In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
Step three: Once your eggs are done you can peel the boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
Step four: When your egg salad is mixed you can serve. Serve on bread, croissants, or on a salad.
Storing Directions:
Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.
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The Best Egg Salad
Ingredients
- 9 Eggs
- 5 tablespoons Whipped cream cheese
- 2 tablespoons Mayo
- 1 tablespoon Mustard
- 1 teaspoon Garlic powder
- 1/8 teaspoon Pepper
- 1/4 teaspoon Celery seed
- 3 tablespoon Green onions, diced
Instructions
- Start by boiling your eggs.
- In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
- Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
- Serve on bread, croissants, or on a salad.
Video
Notes
Nutrition
Great recipe
Thanks Brenda!
This is definitely the best I have had! So delicious!!! I’m wondering If this could be transformed into a deviled egg recipe because if so it would be amazing!
That is a great idea!! I might have to give it a try!
This was the best egg salad we have ever had.We used the left over devils egg we had for our Easter dinner and it did have a touch of paprika on top and bacon bits,that was only difference.It was fabulous,thank you
So happy to hear that Conrad! We are making this also with our leftover Easter eggs!
how can i cut this in half?
Hi Robyn. I would just use 4 eggs and 1/2 of the rest ingredients or add them to taste. I hope you enjoy it!
I didn’t have green onion and used some purple onion but this salad was truly amazing!!! This is a keeper!!
So happy that you enjoyed it Shelly!!!
If I were to use regular sweet onion instead of green onions, how much do you think I would need?
I think it would depend on how much you like onion. I like the very light flavor of the green onion. I would start with a tablespoon and add from there to taste.