- 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-cooked 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. Yield: 3 cups.
Reviews for Creamy Egg Salad
"My husband didn't like (and wouldn't eat) egg salad but he Really likes this! It was easy to prepare and quit tasty. I did add one finely chopped green onion for some extra zip, but otherwise - no changes. Due to his dietary restrictions, it is hard to find recipes that will fit into his eating plan. This is just the ticket. Thanks for a wonderful recipe!"
"This recipe takes egg salad up a notch, although I had to make a couple substitutions and one addition, so this review may not be fair. I do not like sweet pickle relish, so in went my usual dill relish. Even though I did not have cream cheese on hand, its addition to egg salad intrigued me. I did have Top the Tater chive and onion sour cream and added that to mayo instead-plus a touch of mustard. I have never done that with egg salad before. I then added the celery, sweet pepper, and some additional onion. Oh, my goodness, nummy!"
"Really good! I took it up a notch with chopped bacon. Very creamy and wonderful!"
"Pretty good. Prepared as written, it lacked the flavor that I usually like in egg salad. We doctored it up with some added celery salt, toasted onion powder and a bit of mustard."
"This egg salad is delicious. I did leave out the celery. I will make this again and again. Thank for for this recipe."
"A great recipe to make at Easter!"
"This is the best egg salad!"
"What an amazing egg salad! Best ever. Thanks for the easy recipe and a great way to use up hardboiled eggs from Easter."
"The addition of cream cheese in this classic salad really makes a big difference. As a field editor I rate this recipe a 5-star winner."