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Egg Salad with Cream Cheese

A rich, creamy egg salad with softened cream cheese, mayonnaise, Dijon mustard, fresh chives, and lemon juice. Perfect for sandwiches, wraps, lettuce cups, and crackers. Makes 4 servings.
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Course: Lunch, Salad, Sandwich Filling
Cuisine: American
Calories: 255
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs, hard-boiled, cooled, peeled, and chopped
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons mayonnaise or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chives or green onions, finely chopped
  • 1 tablespoon celery, finely diced, optional
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon smoked paprika, optional
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh chives, chopped, for garnish

Equipment

  • Medium mixing bowl
  • Fork or whisk
  • Silicone spatula or large spoon
  • Sharp kitchen knife
  • cutting board
  • measuring spoons
  • medium saucepan Needed if preparing hard-boiled eggs from raw eggs.
  • Bowl for ice water Needed if preparing hard-boiled eggs.
  • Airtight storage container

Method
 

  1. If necessary, hard-boil 6 large eggs, cool in ice water, peel, and chop into bite-sized pieces.
  2. Place 4 tablespoons softened cream cheese in a medium mixing bowl.
  3. Add mayonnaise or Greek yogurt, Dijon mustard, and fresh lemon juice.
  4. Stir in garlic powder, salt, black pepper, and optional smoked paprika.
  5. Mix with a fork or whisk until the dressing becomes smooth, thick, and creamy.
  6. Add chopped hard-boiled eggs, fresh chives or green onions, and optional finely diced celery. Fold gently to combine, leaving some larger egg pieces.
  7. Taste and adjust salt, black pepper, or Dijon mustard as desired.
  8. Cover the mixing bowl and refrigerate for 20–30 minutes to allow the flavors to blend.
  9. Garnish with additional fresh chives and serve chilled in sandwiches, wraps, lettuce cups, or with crackers and fresh vegetables.

Nutrition

Calories: 255kcalCarbohydrates: 3gProtein: 11gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 315mgSodium: 460mgPotassium: 155mgSugar: 2gVitamin A: 175IUVitamin C: 1mgCalcium: 65mgIron: 1.2mg

Notes

Prep time: 10 minutes. Chill time: 20 minutes. Total time: 30 minutes when using previously hard-boiled eggs. Yield: 4 servings. If cooking eggs from raw, allow approximately 15–20 additional minutes for cooking and cooling. Use softened cream cheese for a smooth dressing. Store in an airtight container in the refrigerator at 40°F or below for 3–4 days. Nutrition estimates use full-fat cream cheese, mayonnaise, and optional celery and paprika. They exclude bread, crackers, wraps, and other serving accompaniments.

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