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Egg Salad with Cream Cheese

Rich and creamy homemade egg salad made with hard-boiled eggs, softened cream cheese, mayonnaise, Dijon mustard, garlic powder, and fresh chives. Perfect for sandwiches, wraps, crackers, or lettuce cups. Serves 4.
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Course: Lunch, Salad, Sandwich Filling, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 4 tbsp cream cheese, softened
  • 2 tbsp mayonnaise or plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives or green onions, finely chopped
  • 1 tbsp celery, finely chopped (optional)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • Medium saucepan with lid
  • mixing bowls
  • sharp knife
  • cutting board
  • Fork or whisk
  • rubber spatula
  • measuring spoons
  • Slotted Spoon

Method
 

  1. Place eggs in a saucepan and cover with cold water by approximately 1 inch. Bring to a boil, turn off the heat, cover, and let stand 10–12 minutes.
  2. Transfer eggs to ice water for approximately 5 minutes. Peel and pat dry.
  3. Chop hard-boiled eggs into small, even pieces and place in a medium bowl.
  4. In a separate bowl, stir softened cream cheese until smooth.
  5. Mix mayonnaise or Greek yogurt, Dijon mustard, garlic powder, salt, and black pepper into cream cheese until creamy.
  6. Add dressing to chopped eggs with chives or green onions and optional celery.
  7. Gently fold until evenly coated while keeping some egg texture.
  8. Taste and adjust salt, pepper, or Dijon mustard if desired.
  9. Serve immediately or refrigerate 15–20 minutes before serving with bread, crackers, or lettuce cups.

Nutrition

Calories: 240kcalCarbohydrates: 3gProtein: 11gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 300mgSodium: 520mgPotassium: 150mgFiber: 0.2gSugar: 1.5gVitamin A: 155IUVitamin C: 1mgCalcium: 75mgIron: 1.2mg

Notes

Prep time: 10 minutes. Cook time: 10–12 minutes, plus approximately 5 minutes for cooling. Optional chilling: 15–20 minutes. Total elapsed time: approximately 25–45 minutes when starting with raw eggs. Servings: 4. Use softened cream cheese for a smooth dressing. Substitute Greek yogurt for mayonnaise if desired. Refrigerate promptly at 40°F or below and use within 3–4 days. Keep chilled when transporting. Do not freeze. Nutrition estimates are per serving without bread.

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