Egg Salad Supreme Recipe

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"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup Miracle Whip
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • Pinch pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped celery
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped pimientos
  • Bread or pita bread

Nutritional Facts

1 each: 210 calories, 19g fat (6g saturated fat), 231mg cholesterol, 457mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 8g protein


  1. In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich. Yield: 6 servings.
Originally published as Egg Salad Supreme in Taste of Home August/September 1996, p54

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Reviewed Jan. 23, 2016

"Loved this egg salad with one change. I used Hellman's mayonaise instead of Miracle Whip."

Reviewed Jul. 30, 2013

"My husband and I enjoy egg salad sandwiches in our brown bag lunches quite often, so I'm always looking for new ways to serve it. This recipe is a nice change of pace!"

Reviewed Jul. 12, 2011

"It was a decent egg salad, just not the right one for my family's tastes."

Reviewed Jun. 22, 2009 Edited Apr. 25, 2011

"Best egg salad ever!"

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