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Extra Creamy Egg Salad

Total Time

Prep/Total Time: 15 min.


about 5 cups

"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.


  • 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-boiled large eggs, chopped
  • 1 medium onion, chopped
  • Croissants or sandwich rolls, optional
  • Lettuce leaves, optional


  1. In a bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired.

Nutrition Facts

1 cup: 458 calories, 42g fat (15g saturated fat), 397mg cholesterol, 591mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 14g protein.

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