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    Home » Easter » The BEST Egg Salad

    The BEST Egg Salad

    Published: Jan 9, 2018 · Modified: Jul 26, 2021 by Jennie · This post may contain affiliate links

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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. 

    egg salad on plate

    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. 

    mixing ingredients for the egg salad

    Step two: In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.

    adding cooked eggs to the The Best Egg Salad. EVER!

    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.The salad with green onions mixed in.The Best Egg Salad

    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.

    The Best Egg Salad on bread on a plate with salad

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH

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    The Best Egg Salad

    Jennie Duncan
    I have the perfect way to use them with the BEST Egg Salad recipe. Egg salad is a classic and easy to make dish. 
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American
    Servings 4 Sandwiches
    Calories 196 kcal

    Ingredients
      

    • 9 Eggs
    • 5 tablespoons Whipped cream cheese
    • 2 tablespoons Mayo
    • 1 tablespoon Mustard
    • 1 teaspoon Garlic powder
    • â…› teaspoon Pepper
    • ¼ 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

    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. 

    Nutrition

    Serving: 1cupCalories: 196kcalCarbohydrates: 1gProtein: 12gFat: 14gSaturated Fat: 3gCholesterol: 371mgSodium: 228mgPotassium: 157mgVitamin A: 580IUVitamin C: 0.8mgCalcium: 59mgIron: 1.9mg
    Keyword egg salad
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Brenda

      August 18, 2020 at 12:44 pm

      Great recipe

      Reply
      • Jennie

        August 25, 2020 at 7:58 pm

        Thanks Brenda!

        Reply
    2. Kelly M Johnson

      November 17, 2019 at 3:59 pm

      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!

      Reply
      • Jennie

        November 17, 2019 at 6:50 pm

        That is a great idea!! I might have to give it a try!

        Reply
    3. Conrad

      April 23, 2019 at 7:29 pm

      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

      Reply
      • Jennie

        April 23, 2019 at 7:36 pm

        So happy to hear that Conrad! We are making this also with our leftover Easter eggs!

        Reply
    4. Robyn

      November 05, 2018 at 6:43 pm

      how can i cut this in half?

      Reply
      • Jennie

        November 05, 2018 at 7:26 pm

        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!

        Reply
    5. Shelly

      October 29, 2018 at 10:10 am

      I didn’t have green onion and used some purple onion but this salad was truly amazing!!! This is a keeper!!

      Reply
      • Jennie

        October 29, 2018 at 6:43 pm

        So happy that you enjoyed it Shelly!!!

        Reply
    6. Lisa Bailey

      October 05, 2018 at 12:23 pm

      If I were to use regular sweet onion instead of green onions, how much do you think I would need?

      Reply
      • Jennie

        October 05, 2018 at 8:27 pm

        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.

        Reply
    7. Shantel

      May 19, 2018 at 9:03 pm

      Great recipe, we all loved it.

      Reply
    8. gregory anderson

      May 06, 2018 at 5:53 pm

      This is egg-actly the kind of recipes I look for, as I grew up eating a variety of egg-salad sandwiches and am always looking to up my game. I think this just might do it.

      I also liked the idea of spooning the boiled egg. Wait a minute, that didn't come out like I wanted.
      hahahahahahaha

      Sorry.

      Thank you.

      Reply
      • Jennie

        May 07, 2018 at 9:49 pm

        It's my favorite way to make egg salad!! Hope you enjoy the recipe!

        Reply
    9. Anna

      April 22, 2018 at 3:51 pm

      Can I use cream cheese in a block and just whip it
      With blender..

      Reply
      • Jennie

        April 23, 2018 at 2:37 pm

        I have not tried that but I think it could work. It would give it that fluffy texture.

        Reply
    10. Amanda

      February 17, 2018 at 11:48 pm

      This really is the best egg salad recipe! I would have never thought to use whipped cream cheese but it must have been the missing ingredient all these years. This will definitely be my new go-to recipe. Thanks!

      Reply
      • Jennie

        February 18, 2018 at 10:25 am

        Yes!! It makes all the difference!

        Reply
    11. Jodi

      February 11, 2018 at 4:07 pm

      I thought you said you had a way to make the eggs peel easier? I couldn't find that tip! Is it to add vinegar to the water when boiling them? I have to try it!

      Reply
      • Jennie

        February 14, 2018 at 10:13 pm

        Oh no, I'm sorry Jodi. Some of the information in this (and other) post got deleted during an update that I had. I will tell you though. I use a spoon! Crack it at the top where you have more space then slide a spoon inside. It cracks it perfectly and I can peel the entire thing off in one try.

        Reply
    12. Frank

      February 04, 2018 at 4:53 am

      Hi! Looks like a really great recipe, and I cannot wait to try it. I did have one question, though, about the ingredients. You say to add 1TBSP of mustard. Do you mean dry mustard powder? Or do you mean plain old yellow mustard that ones out of a squeeze bottle?

      Thanks! Hope to hear a reply from you soon!

      Frank

      Reply
      • Jennie

        February 04, 2018 at 8:31 am

        Hi Frank, I did use plain mustard right from the bottle. Hope you enjoy the recipe!

        Reply
    13. Margie

      January 16, 2018 at 2:28 am

      How much cream cheese do you use.

      Reply
      • Jennie

        January 16, 2018 at 10:17 am

        I used about 5 tbsp of whipped cream cheese. You may need less if you don't have whipped. =)

        Reply
    14. Renee

      June 28, 2016 at 6:50 pm

      Eggsellent???? the whipped cream cheese really adds the perfect touch!

      Reply
      • Jennie

        June 29, 2016 at 3:06 pm

        Thanks Renee!! The recipe really is egg-straordinary! =)

        Reply
    15. Darla McHugh

      June 01, 2016 at 5:44 pm

      I'm doing this for a catered luncheon, so how many does this recipe serve? And thank you for this great recipe!!

      Reply
      • Jennie

        June 02, 2016 at 2:28 pm

        Hi Darla! Thanks so much for coming by. This recipe made us 6 pretty large and full sandwiches. =) Hope that helps and hope you all enjoy the recipe.

        Reply
    16. debbie brassard

      April 28, 2016 at 10:21 am

      i love new recipes ijust can,t get enough of them

      Reply
      • Jennie

        April 28, 2016 at 10:53 am

        Thanks Debbie! I hope you enjoy this one =)

        Reply

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