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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, we all loved it.
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.
It’s my favorite way to make egg salad!! Hope you enjoy the recipe!
Can I use cream cheese in a block and just whip it
With blender..
I have not tried that but I think it could work. It would give it that fluffy texture.
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!
Yes!! It makes all the difference!
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!
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.
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
Hi Frank, I did use plain mustard right from the bottle. Hope you enjoy the recipe!
How much cream cheese do you use.
I used about 5 tbsp of whipped cream cheese. You may need less if you don’t have whipped. =)
Eggsellent???? the whipped cream cheese really adds the perfect touch!
Thanks Renee!! The recipe really is egg-straordinary! =)
I’m doing this for a catered luncheon, so how many does this recipe serve? And thank you for this great recipe!!
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.
i love new recipes ijust can,t get enough of them
Thanks Debbie! I hope you enjoy this one =)