- Dish type
- Egg salad
This creamy-style egg salad is quite common in Poland. Lovely in a sandwich with fresh cress.
2 people made this
- 200g cream cheese
- 1 tablespoon butter, softened
- 4 hard boiled eggs, chopped
- 1 small onion, chopped
- salt and pepper, to taste
- chopped fresh parsley, to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In a bowl, mash the cream cheese and butter together with a fork. If the mixture is too thick, add some mayonnaise or a little more softened butter. Mix in the eggs and onion. Season and serve with chopped fresh parsley.
You can cook the onion in a little butter prior to adding it to the salad if you are not a fan of raw onion.
Reviews & ratingsAverage global rating:(9)
Reviews in English (3)
by Janet Stuckrath
I made this almost exactly by the recipe. However, I didn't have a whole onion so only used 1/4 of a red onion. Thank goodness! If I had put a whole onion in it would have been onion salad rather than egg salad. Didn't have parsley, either. Very good even with those minor changes.-26 Jul 2018
by Anne Bussman
I really like this, although it's more of a spread than salad. I didn't have parsley and snipped some chives instead. I also eliminated the onion. I spread it over a toasted plain bagel and it was awesome! I think shallot or scallion would be great in it as well.-11 Jun 2018
DELICIOUS! Great flavor combo...I used this for a topping for crackers. The family LOVED it...a definite keeper~YUM!!!! Thanks for sharing.-12 Sep 2017
Best Creamy Egg Salad Recipe
This best creamy egg salad recipe is super delicious and hearty, just perfect for picnics. Few ingredients and you will obtain one of your favourite salads, or you can add it in sandwiches, or simply enjoy from the bowl.
Nothing screams more picnic than this best egg salad. Hard-boiled eggs, creamy mayo and mustard dressing, fresh crunchy veggies and positive feelings. This is the way I create magic in my kitchen. Simply, quickly, and savoury.
A salad is never too much despite its variations and ideas. Fresh salads or creamy ones I adore all of them. However, when it comes to a hearty and super creamy salad recipe my eyes wide open. I adore that soft and smooth creamy texture in a salad. Served topped on a fresh slice of bread – this is mouthwatering and divine.
Creamy egg salad made with one of the best dressings is one of our family-friendly salads. It is inexpensive but high in protein to enjoy it straight from the bowl or topped on bruschetta, or added in sandwiches.
This versatile salad can be made with mayo or yoghurt, with some adds-in like celery, red onions, bell pepper, and even pickles. Anyone can create its own super tasty version or to experience with the ingredients. For example, I adore celery and have added it to my salad, but my daughter doesn’t like it. So, I skipped it for her. Each of these ingredients is more of a suggestion rather a must-have rule. It depends on your likes and taste.
I adore eggs. I try to make them in many of my recipes, this is why I always buy the best quality eggs. Before using them I wash them properly before I cook them. We like recipes where eggs play an important role – as many egg recipes are just finger lingering.
This egg salad has a few secret ingredients that your typical egg salad recipe may not. However everything else is still the same and those extra ingredients is really what makes this recipe deluxe!
- Cream Cheese
- Lemon Juice
- Hard Boiled Eggs
- Croissants or Bread
- Paprika (optional &ndash more deviled egg salad flavor)
- Dill Pickle Relish (optional)
- Bacon (optional)
Ultimate Creamy Egg Salad
Yeeeeeeeees….this is what life’s all about.
At least on the last day of March that is….bring on the EGGS!
So is March going out like a lamb for anyone else? It definitely came in like a huge roaring lion for us and seems to be going out like a sweet innocent lamb because it all of a sudden got WARM here.
For realz, yesterday I was trying my best not to catch frostbite when I ventured outside to check the mail and then today it’s so nice outside I’m actually feeling brave enough to ditch my trusty sweatshirts that have been with me all winter.
It’s not even a little bit fair that it was super-nice in Wisconsin (I’m talking 70’s, people!) nearly the entire time I was in Florida and then literally THE DAY before I came home mean ‘ol Mother Nature must have decided that I had been spoiled too much in Florida’s 80-degree weather and ordered the temps to plummet. Again.
BOO. I almost decided to stay in Florida forever, but then it occurred to me that my family was probably ALREADY half-starved since their cook was on vacation and who would feed them if I stayed away forever?
Anyway. I’m not gonna jinx the weather though this time like I have like the past 5 times when I mentioned that it was warming up. So let’s just leave it at that. NO JINXES!! *fingers and toes crossed*
Moving right along to our egg business.
This is a five-star egg salad in my mind. It’s been a family-favorite, much-loved, go-to recipe in this house for quite some time.
What makes it so great? Um, it’s definitely not ho-hum in the flavor department like all other egg salads I’ve tried. I pull out all the flavor stops by throwing pickle relish, sweet peppers, celery, and tangy mustard into the mix. Plus a pinch of sugar which really ties all the flavors together. I call that the “secret ingredient” that makes this egg salad so awesome.
The creaminess. SPOILER ALERT: This egg salad is ultra creamy, but it’s surprisingly lower in calories since I use half mayonnaise and half plain yogurt rather than the whole thing being mayonnaise-based.
A pinch of salt and pepper and now it’s time to grab that spoon. Because, let’s be honest, if we’re going to go to the trouble of making homemade egg salad we might as well acquaint that bowl of goodness with a big ‘ol spoon.
….or just your fingers will do.
Sorry that’s probably really gross-sounding and definitely unsanitary. Definitely….
Now let’s get egg salad’n shall we? Those leftover eggs aren’t gonna use themselves and this egg salad is an EGG-cellent way to use ’em up.
Why put all your eggs into one basket … when you can put them into two insanely delicious recipes? Today, I'm sharing eggstra special dishes that are perfect for a weekend brunch. First up, a spin on the beloved Parm-and-pepper pasta: Cacio e Pepe Egg Salad. Next, my easy Veggie Cheese Frittata that's packed with flavor and good-for-you nutrients. Who's ready to get cracking?
I loosely translated the Italian classic cacio e pepe to a colorful and creamy-dreamy egg salad that's low in carbs and calories — yet packed with protein and tons of flavor. I love to pile a big scoop on leafy greens or spread it on a toasted English muffin or whole-grain crackers. It's also yummy wrapped in lettuce leaves … really, there's no wrong turn. It's light, lovely and totally luscious.
Get the recipe here.
Joy Bauer's Veggie-and-Cheese Frittata
This fab frittata is loaded with fiber-rich veggies and protein … aka the ideal option for a satisfying, anytime-of-day meal. It's herbalicious and totally customizable my crew is crazy for dill, but feel free to swap in chives, thyme, parsley or whatever other greens you have on hand. You can also toss in any veggies that are lingering in your fridge, or experiment with fresh spring produce. And here's another fun idea: Pour the mixture into a muffin or doughnut tin to create mini frittatas. So many eggscellent options!
For more tasty recipes, check out Joy's cookbook "Joy Bauer's Superfood!" and follow her on Instagram, Facebook and Twitter.
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Serve your egg salad recipe
We are so not mad at a simple recipe like Sampson's classic, just-the-basics egg salad recipe. But we wanted to know if she had any tips she could share for spicing things up a bit if someone so desired. And guess what? It turns out her family is full of spice lovers as well, with Sampson telling Mashed, "We love sriracha in this recipe!" If this isn't quite your cup of tea, she suggests, "You can also add bacon bits, pickle relish, dill pickle relish, more salt, Dijon mustard, and so much more to the recipe!"
Once you have customized your egg salad to your taste, Sampson recommends serve it on simple, soft white bread or wrapping it up in tortillas. This dish also works well served with crackers or pita chips as a dip, say, for a quickie appetizer, or even for lunch. Or why not simply scoop some egg salad on lettuce for a satisfying salad?
How to Make Salad Cream
First, grab your ingredients. See notes above.
Step one – Peel and halve the eggs, remove the yolks and set the whites to one side. Juice the half lemon. Put the egg yolks, mustard, sugar and white wine vinegar into a mini blender or high-sided bowl.
Step two – Whizz to make a smooth liquid. You can use a stick blender or electric mixer if you prefer.
Step three – Add about half the cream. Blend slowly, adding more cream as you go.
Because of the acidity and speed of the blender, the salad cream will suddenly thicken. You should therefore go slowly, gently pulsing and adding more cream until you have the perfect consistency. Don’t worry if it is does become too thick, though – we can easily fix that.
Step Four – Taste and mix in a little pepper and salt to season. If the salad cream is too far thick, briefly whizz in a splash of milk to thin it. At this stage it is better to have it a bit too thick than too thin.
Step Five – Transfer the freshly made salad cream to a serving bowl or jug. If necessary, stir in a further small splash of milk by hand to thin it to the perfect consistency.
Use a jam funnel to transfer to a glass jug or bowl. This will help to avoid splashes of salad cream round the top of the dish.
Fresh salad cream will keep covered in the fridge for up to 3 days.
Creamy Egg Salad with Capers
- 8 hardboiled eggs, chopped
- 1-2 tablespoons light mayonnaise (I tend to go lighter on the mayo and heavier on the mustard, you decide based on your taste)
- 1-2 tablespoons your favorite mustard (I used a caramelized onion mustard from Stonewall Kitchen that was in my fridge and is completely awesome)
- 2 celery stalks, small diced
- salt and pepper to taste
- 2 tablespoons capers, drained and roughly chopped
- In a large bowl combine chopped hard boiled egg, mayo, mustard, celery, capers, salt and pepper. Gently stir until thoroughly combined. Serve on toasted bread of choice (bagels, rye, flatbread crackers are all my favorite) along with sliced tomato, sliced red onion and capers sprinkled on top.
Recipe inspired by Pam Anderson, Cook Without A Book
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How to Make Egg Salad
- Hard boil eggs: I have instructions to do that on the stovetop listed here, but you can also making hard boiled eggs in the instant pot.
- Separate the eggs: Take the yolks out of the whites and put them in a bowl.
- Mix: Mix the egg yolks, mayonnaise, and seasonings. Taste to adjust the seasonings.
- Stir: Add in the chopped remaining egg whites and the celery.
White pepper is added simply because it looks better in a yellowish-white creamy salad. You can use black pepper of course, it will have the same taste. Freshly ground is best.
My best tip is to use your preferred type of mayo, or the best you can get. This can be a home made version or your favorite brand. This really makes a different in the flavors of your creamy egg salad.
Make sure to chill your creamy egg salad for at least 4 hours (overnight is preferred) if you add chopped onions.
For a regular (not that creamy) egg salad recipe simply click on the link.