Special Egg Salad Recipe
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Special Egg Salad Recipe

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4.5 4 7
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We enjoy this egg salad as a stuffing for fresh tomatoes or a spread on sandwiches. It could even be used as a dip with your favorite crackers.—Judy Nissen, Sioux Falls, South Dakota
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 3 ounces reduced-fat cream cheese
  • 1/4 cup fat-free mayonnaise
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard-cooked large eggs, chopped
  • 12 slices whole wheat bread, toasted
  • 6 lettuce leaves

Nutritional Facts

1 sandwich: 259 calories, 10g fat (4g saturated fat), 225mg cholesterol, 528mg sodium, 30g carbohydrate (0g sugars, 4g fiber), 13g protein Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.


  1. In a small bowl, beat the cream cheese until smooth. Beat in the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour. Serve on toast with lettuce. Yield: 6 servings.
Originally published as Special Egg Salad in Country Woman March/April 2003, p36

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dwclark39 91346
Reviewed Jun. 11, 2011

"Excellent! My husband didn't even notice he wasn't eating my usual egg salad. Great healthy lunch."

veedwa9 91344
Reviewed Sep. 1, 2010

"Ok,not great but ok man of little wrods I thanks you"

Tom1234 125199
Reviewed Jun. 16, 2010

"Very healthy and tasty. Nice! MMMM!"

NJ_mommy_1 67721
Reviewed Jun. 3, 2008

"This egg salad recipe was very good! I like my egg salad warm so I skipped the regrigerate for 1 hour and ate the salad as soon as I was done making it. Thanks, will definitely use this recipe again."

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