Creamy Egg Salad
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
Ingredients
- 3 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely chopped green or sweet red pepper
- 1/4 cup finely chopped celery
- 1/4 cup sweet pickle relish
- 2 tablespoons minced fresh parsley
- 8 hard-boiled large eggs, chopped
Reviews
I've made this a few times but add either a scallion or a shallot which makes it even better.
Great recipe! I cut it in half for two of us and "had" to squirt in a shot of mustard to get the normal yellow color I grew up with, but followed the rest as written and it's very, very good. Even halved it made a bunch, but we're going to enjoy every bit and will make again in the future. Thanks for sharing.
Made this over the week-end, so creamy and yummy. Made the recipe exact with the exception of used whipped cream cheese instead of from a block. Very recipe to cut in half. Thank you Cynthia for a nice change!
I made this for Mother’s Day. I loved it. My family, on the other hand, were not so impressed - they are use to having mustard in egg salad. I still gave it the 5 stars it deserves.
I made this egg salad after Easter to use up a plethora of hard boiled eggs and it was delicious! The cream cheese and sweet pickle relish is what sets it apart from the usual egg salad recipes. Very tasty and my family loved it!
the cream. Cheese made. A difference. I added I added avocado and I made two batches I also added onion and carrots in one batch
I have always made mine like this, but instead of the chopped peppers and sweet pickle relish, I use red pepper relish instead. Best egg salad on the planet.
Very good! Left out the peppers and parsley. Just a personal preference. Have now made this many times. A keeper!!
I'm sure it's good but can't use cream cheese in my family due to allergies, so mayo only please!
Been making this recipe (without the peppers) for probably 30 yrs...my family has always only eaten this style. We also trade it up once in awhile with dill relish instead of the sweet.....better with the dill but always good.