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14Ingredients
70Minutes
150Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. butter (room temperature)
- 3 oz. cream cheese (room temperature)
- 2 Tbsp. celery (minced)
- 1 Tbsp. mayo (or more if desired)
- 1 tsp. onion (grated)
- 1 tsp. sugar
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. 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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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol180mg60% |
Sodium250mg10% |
Potassium105mg3% |
Protein6g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g2% |
Sugars3g |
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.
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Reviews(7)
elyse 5 years 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. 5 years ago
The Deluxe Egg Salad is a good base. I did add Muffalato, omitted butter and added Kosher dill. It turned out amazing!
Cicily 6 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 Harvey 6 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 7 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 Moran 7 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.
Amy Matthews 8 years ago
Oooh man this was the bomb! Im talking really good! The butter and cream cheese reeally made the difference!