Extra Creamy Egg Salad Recipe
Extra Creamy Egg Salad Recipe photo by Taste of Home

Extra Creamy Egg Salad Recipe

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"I like to prepare this rich filling when fixing a soup and sandwich meal," comments Linda Potter of Sioux Falls, South Dakota. "It's great spread on toast for a quick breakfast bite, too." Have leftovers? Our Test Kitchen came up with the following two recipes that use up the leftover egg salad.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 8 hard-cooked eggs, chopped
  • 1 medium onion, chopped
  • Croissants or sandwich rolls, optional
  • Lettuce leaves, optional

Nutritional Facts

1 cup equals 616 calories, 58 g fat (25 g saturated fat), 447 mg cholesterol, 725 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.


  1. In a bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired. Yield: about 5 cups.
Originally published as Creamy Egg Salad in Quick Cooking March/April 2002, p42

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Reviewed Jan. 27, 2014

"I made this recipe but cut the cream cheese down to 1 1/2 pkgs and used ten eggs. It came out quite good."

Reviewed Jun. 1, 2011

"Way too much cream cheese. Couldn't taste the eggs at all. Im sorry but this was so tasteless. Don't believe I will make it again."

Reviewed Mar. 31, 2011

"I couldn't believe how BLAND this recipe was. I had to doctor it up with spicy brown mustard, pickle relish, and more salt before it tasted like anything."

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