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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.


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    Average Rating:
    • teresaboo
      Sep 23, 2020

      Ive used this recipe for years..i dont like celery so i substituted comes out great

    • Vivian
      Mar 21, 2020

      I've made this a few times but add either a scallion or a shallot which makes it even better.

    • ccolor1
      Nov 18, 2018

      Great recipe! I cut it in half for two of us and "had" to squirt in a shot of mustard to get the normal yellow color I grew up with, but followed the rest as written and it's very, very good. Even halved it made a bunch, but we're going to enjoy every bit and will make again in the future. Thanks for sharing.

    • oreo95
      Oct 19, 2018

      Made this over the week-end, so creamy and yummy. Made the recipe exact with the exception of used whipped cream cheese instead of from a block. Very recipe to cut in half. Thank you Cynthia for a nice change!

    • Shelly
      May 18, 2018

      I made this for Mother’s Day. I loved it. My family, on the other hand, were not so impressed - they are use to having mustard in egg salad. I still gave it the 5 stars it deserves.

    • KristineChayes
      May 6, 2018

      I made this egg salad after Easter to use up a plethora of hard boiled eggs and it was delicious! The cream cheese and sweet pickle relish is what sets it apart from the usual egg salad recipes. Very tasty and my family loved it!

    • Sue
      May 2, 2018

      the cream. Cheese made. A difference. I added I added avocado and I made two batches I also added onion and carrots in one batch

    • Laurie
      Feb 10, 2018

      I have always made mine like this, but instead of the chopped peppers and sweet pickle relish, I use red pepper relish instead. Best egg salad on the planet.

    • hangelikis
      Dec 23, 2017

      Very good! Left out the peppers and parsley. Just a personal preference. Have now made this many times. A keeper!!

    • Norniebird
      May 2, 2017

      I'm sure it's good but can't use cream cheese in my family due to allergies, so mayo only please!