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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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 Sandwiches
Calories 196 kcal


  • 9 Eggs
  • 5 tablespoons Whipped cream cheese
  • 2 tablespoons Mayo
  • 1 tablespoon Mustard
  • 1 teaspoon Garlic powder
  • teaspoon Pepper
  • ¼ teaspoon Celery seed
  • 3 tablespoon Green onions diced


  • 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. 



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. 


Serving: 1cupCalories: 196kcalCarbohydrates: 1gProtein: 12gFat: 14gSaturated Fat: 3gCholesterol: 371mgSodium: 228mgPotassium: 157mgVitamin A: 580IUVitamin C: 0.8mgCalcium: 59mgIron: 1.9mg
Keyword egg salad
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