Deluxe Egg Salad

NUM'S THE WORD(5)
elyse: "First time making egg salad but have eaten dozens…" Read More
14Ingredients
70Minutes
150Calories

Ingredients

US|METRIC
  • 2 tablespoons butter (room temperature)
  • 3 ounces cream cheese (room temperature)
  • 2 tablespoons celery (minced)
  • 1 tablespoon mayo (or more if desired)
  • 1 teaspoon onion (grated)
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard boiled eggs (finely chopped or squished with a fork.)
  • croissants (or Bread)
  • paprika (optional)
  • pickle relish (Dill, optional)
  • bacon (optional)
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    NutritionView More

    150Calories
    Sodium10% DV250mg
    Fat18% DV12g
    Protein12% DV6g
    Carbs1% DV4g
    Fiber2% DV<1g
    Calories150Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol180mg60%
    Sodium250mg10%
    Potassium105mg3%
    Protein6g12%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber<1g2%
    Sugars3g6%
    Vitamin A25%
    Vitamin C2%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    elyse 3 months ago
    First time making egg salad but have eaten dozens of kinds. This is very creamy and sweet-did not add the tsp of sugar or celery but added relish and it was amazing. Almost more of a dessert than "salad." Will definitely make again!
    tara r. 6 months ago
    The Deluxe Egg Salad is a good base. I did add Muffalato, omitted butter and added Kosher dill. It turned out amazing!
    Cicily 2 years ago
    Very good, a little thick. Always wanted an egg salad recipe like Heidi’s in Denver and it’s pretty close, like I said a little thick. Will keep this recipe.
    Rae H. 2 years ago
    I'm really impressed with this recipe exactly "as is" even though I decided to make some personal preference changes the second time I made it. I would suggest that others NOT be afraid to do a bit of tweaking - you know what you like best about egg salad, so don't be afraid to do that. For me, I don't think I'll add butter going forward. I may sub Brummel & Brown and try that, but the butter is adding a layer I'm not a big fan of. I added sweet relish the 2nd time (3 Tb) and did not add sugar. I found both times that the tiny amount of celery called for didn't really add anything. I like celery, so I'll be adding more next time. Second time thru, I realized I didn't have onion, so I subbed dried onion and chives and let them rehydrate in the butter/cream cheese/mayo combo. The difference wasn't hugely noticeable, but I do prefer sweet onion in my sandwich salads. Best thing about this recipe is that it is a fantastic base egg salad recipe that allows for a ton of personalization. It is a very forgiving recipe, too - I accidentally used lime juice instead of lemon when I made it tonight and it was still delicious! That's the mark of a genius recipe in my book.
    Sashi 2 years ago
    I knew when I saw that this had cream cheese in it that I was going to love it 😍. It's one of the best egg salad recipes ever. Most Cream cheese comes in 8 ounces, but you will only need 3 ounces. I wanted to measure it correctly so I looked it up and 3 ounces of cream cheese is the same as 6 tablespoons. It said that the relish was optional but did not give an amount. I chose a bread and butter relish and used 2 tablespoons. This recipe is a true "Yum!"
    Mike M. 3 years ago
    Wow! Likely the best egg salad recipe I've ever had. Being a huge fan of dill, I added 1 tbsp of diced dill pickle and 1 tsp of the juice although it wasn't necessary.
    Sheryl 3 years ago
    Absolutely delicious. I added a bit of sour cream to cut down the sweetness but it definitely is a delicious egg salad if I do say so myself!
    Amy Matthews 3 years ago
    Oooh man this was the bomb! Im talking really good! The butter and cream cheese reeally made the difference!

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