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Creamy Egg Salad

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    3 cups


  • 3 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup finely chopped green or sweet red pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup sweet pickle relish
  • 2 tablespoons minced fresh parsley
  • 8 hard-boiled large eggs, chopped


  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Test Kitchen Tips
  • Sub a 4-ounce jar of pimientos for the finely chopped pepper, and add 1/2 cup of finely grated sharp cheddar cheese for a heartier take on a Southern classic.
  • Freshen this recipe from your summer garden by using dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.
  • Nutrition Facts
    1/2 cup: 228 calories, 19g fat (6g saturated fat), 264mg cholesterol, 456mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 9g protein.