Extra Creamy Egg Salad Recipe
Extra Creamy Egg Salad Recipe photo by Taste of Home
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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
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-boiled large eggs, chopped
  • 1 medium onion, chopped
  • Croissants or sandwich rolls, optional
  • Lettuce leaves, optional

Nutritional Facts

1 cup: 458 calories, 42g fat (15g saturated fat), 397mg cholesterol, 591mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 14g 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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rena 55 User ID: 1935799 254607
Reviewed Sep. 25, 2016

"I made this and cut back the cream cheese to 1 1/2 packages and added a little celery seed and celery salt. It comes out nice and creamy."

STBay User ID: 7552914 59660
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."

sunnyskys User ID: 5025950 76923
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."

mystique054 User ID: 1045242 54537
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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