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Creamy Egg Salad

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Test Kitchen Approved
Total Time

Prep/Total Time: 10 min.

Makes

3 cups

I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
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Ingredients

  • 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

Directions

  1. 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.

Creamy Egg Salad Tips

What are some methods for hard boiling eggs?

There are plenty of methods to make boiled eggs! Learn how to boil eggs in one of our favorite ways: on the stovetop or in the Instant Pot, oven, slow cooker or air fryer.

How do you store creamy egg salad?

Like other egg salad recipes, you can store this egg salad in an airtight container in the fridge for up to three to five days. Here's how long other leftovers last in the fridge.

What are some variations of this creamy egg salad?

Try substituting 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. Or freshen this recipe by using fresh herbs from your garden, like dill or parsley.

—Christina Herbst, Taste of Home Assistant Digital Editor

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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