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Extra Creamy Egg Salad

 Extra Creamy Egg Salad
"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.
5 ServingsPrep/Total Time: 15 min.

Ingredients

  • 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

Directions

  • 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.
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.