Creamy Egg Salad

Name: Creamy Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 cups.
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

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

Directions

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Test Kitchen Tips

Sub a 4-ounce jar of pimientos for the finely chopped pepper, and add 1/2 cup of finely grated sharp cheddar cheese for a heartier take on a Southern classic.

Freshen this recipe from your summer garden by using dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.

Nutrition Facts

1/2 cup: 228 calories, 19g fat (6g saturated fat), 264mg cholesterol, 456mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 9g protein.

Originally published as Creamy Egg Salad in Taste of Home April/May 1999

Reviews

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Average Rating:

ccolor1

Nov 18, 2018

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.
oreo95

Oct 19, 2018

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!
Shelly

May 18, 2018

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.
KristineChayes

May 6, 2018

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!
Sue

May 2, 2018

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
Laurie

Feb 10, 2018

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.
hangelikis

Dec 23, 2017

Very good! Left out the peppers and parsley. Just a personal preference. Have now made this many times. A keeper!!
Norniebird

May 2, 2017

I'm sure it's good but can't use cream cheese in my family due to allergies, so mayo only please!
Linda

May 1, 2017

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.
Ham_Sammich

Apr 19, 2017

Although I didn't have everything on hand to make this recipe in its entirety and I was only looking to make a single serving or so, I went with the base and it was DELICIOUS! I used 2 eggs, 1 tbsp whipped cream cheese, 1 tbsp light mayo, 1/8 tsp salt and several cracks of freshly ground pepper! YUMMO! With a bounty of leftover hard-boiled Easter eggs, I will definitely make this again and will be sure to try it with the rest of the ingredients to take it up a notch!