- 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
- 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. Yield: 3 cups.
Reviews forCreamy Egg Salad
"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."
"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!"
"My husband didn't like (and wouldn't eat) egg salad but he Really likes this! It was easy to prepare and quit tasty. I did add one finely chopped green onion for some extra zip, but otherwise - no changes. Due to his dietary restrictions, it is hard to find recipes that will fit into his eating plan. This is just the ticket. Thanks for a wonderful recipe!"
"This recipe takes egg salad up a notch, although I had to make a couple substitutions and one addition, so this review may not be fair. I do not like sweet pickle relish, so in went my usual dill relish. Even though I did not have cream cheese on hand, its addition to egg salad intrigued me. I did have Top the Tater chive and onion sour cream and added that to mayo instead-plus a touch of mustard. I have never done that with egg salad before. I then added the celery, sweet pepper, and some additional onion. Oh, my goodness, nummy!"
"Really good! I took it up a notch with chopped bacon. Very creamy and wonderful!"
"Pretty good. Prepared as written, it lacked the flavor that I usually like in egg salad. We doctored it up with some added celery salt, toasted onion powder and a bit of mustard."
"This egg salad is delicious. I did leave out the celery. I will make this again and again. Thank for for this recipe."
"A great recipe to make at Easter!"