After Easter, we will all have way too many hard-boiled eggs. I have the perfect way to use them with the BEST Egg Salad recipe. Egg salad is a classic and easy to make dish.Â
After Easter, my mom made egg salad for days. We didn't want to waste our Easter eggs, and it was really neat as a kid to have blue and purple eggs in my egg salad.
We would just add a little mayo to the smashed eggs and call it a day. I'm taking egg salad to a whole new level with this recipe. I
t's fluffy and full of flavor, and if I do say so myself the greatest egg salad I have ever had.
How to make The BEST Egg Salad?
Step one:Â Start by preparing your eggs. Boil them until cooked through.
- For tips on the best way to boil and peel an egg check out my post How to Boil an Egg.Â
Step two: In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
Step three: Once your eggs are done you can peel the boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
Step four:Â When your egg salad is mixed you can serve. Serve on bread, croissants, or on a salad.
Storing Directions:
Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.
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The Best Egg Salad
Ingredients
- 9 Eggs
- 5 tablespoons Whipped cream cheese
- 2 tablespoons Mayo
- 1 tablespoon Mustard
- 1 teaspoon Garlic powder
- â…› teaspoon Pepper
- ¼ teaspoon Celery seed
- 3 tablespoon Green onions diced
Instructions
- Start by boiling your eggs.
- In a mixing bowl whisk together your whipped cream cheese, mayo, and mustard. Add seasonings and mix together well.
- Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions and mix.
- Serve on bread, croissants, or on a salad.
Video
Notes
Nutrition
Brenda
Great recipe
Jennie
Thanks Brenda!
Kelly M Johnson
This is definitely the best I have had! So delicious!!! I'm wondering If this could be transformed into a deviled egg recipe because if so it would be amazing!
Jennie
That is a great idea!! I might have to give it a try!
Conrad
This was the best egg salad we have ever had.We used the left over devils egg we had for our Easter dinner and it did have a touch of paprika on top and bacon bits,that was only difference.It was fabulous,thank you
Jennie
So happy to hear that Conrad! We are making this also with our leftover Easter eggs!
Robyn
how can i cut this in half?
Jennie
Hi Robyn. I would just use 4 eggs and 1/2 of the rest ingredients or add them to taste. I hope you enjoy it!
Shelly
I didn’t have green onion and used some purple onion but this salad was truly amazing!!! This is a keeper!!
Jennie
So happy that you enjoyed it Shelly!!!
Lisa Bailey
If I were to use regular sweet onion instead of green onions, how much do you think I would need?
Jennie
I think it would depend on how much you like onion. I like the very light flavor of the green onion. I would start with a tablespoon and add from there to taste.
Shantel
Great recipe, we all loved it.
gregory anderson
This is egg-actly the kind of recipes I look for, as I grew up eating a variety of egg-salad sandwiches and am always looking to up my game. I think this just might do it.
I also liked the idea of spooning the boiled egg. Wait a minute, that didn't come out like I wanted.
hahahahahahaha
Sorry.
Thank you.
Jennie
It's my favorite way to make egg salad!! Hope you enjoy the recipe!
Anna
Can I use cream cheese in a block and just whip it
With blender..
Jennie
I have not tried that but I think it could work. It would give it that fluffy texture.
Amanda
This really is the best egg salad recipe! I would have never thought to use whipped cream cheese but it must have been the missing ingredient all these years. This will definitely be my new go-to recipe. Thanks!
Jennie
Yes!! It makes all the difference!
Jodi
I thought you said you had a way to make the eggs peel easier? I couldn't find that tip! Is it to add vinegar to the water when boiling them? I have to try it!
Jennie
Oh no, I'm sorry Jodi. Some of the information in this (and other) post got deleted during an update that I had. I will tell you though. I use a spoon! Crack it at the top where you have more space then slide a spoon inside. It cracks it perfectly and I can peel the entire thing off in one try.
Frank
Hi! Looks like a really great recipe, and I cannot wait to try it. I did have one question, though, about the ingredients. You say to add 1TBSP of mustard. Do you mean dry mustard powder? Or do you mean plain old yellow mustard that ones out of a squeeze bottle?
Thanks! Hope to hear a reply from you soon!
Frank
Jennie
Hi Frank, I did use plain mustard right from the bottle. Hope you enjoy the recipe!
Margie
How much cream cheese do you use.
Jennie
I used about 5 tbsp of whipped cream cheese. You may need less if you don't have whipped. =)
Renee
Eggsellent???? the whipped cream cheese really adds the perfect touch!
Jennie
Thanks Renee!! The recipe really is egg-straordinary! =)
Darla McHugh
I'm doing this for a catered luncheon, so how many does this recipe serve? And thank you for this great recipe!!
Jennie
Hi Darla! Thanks so much for coming by. This recipe made us 6 pretty large and full sandwiches. =) Hope that helps and hope you all enjoy the recipe.
debbie brassard
i love new recipes ijust can,t get enough of them
Jennie
Thanks Debbie! I hope you enjoy this one =)