Creamy Egg Salad

“I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favourite crisp crackers.” —Cynthia Kohlberg, Syracuse, Indiana

Creamy Egg Salad recipeTaste of Home
Creamy Egg Salad
Creamy Egg Salad
Servings Prep Time
3cups 10minutes total
Servings Prep Time
3cups 10minutes total
Ingredients
Portions: cups
Units:
Ingredients
Portions: cups
Units:
Instructions
  1. In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
Recipe Notes
Test Kitchen Tips

  • Sub a 4-ounce jar of pimientos for the finely chopped pepper, and add 1/2 cup of finely grated sharp cheddar cheese for a heartier take on a Southern classic.
  • Freshen this recipe from your summer garden by using dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.

Nutrition Facts

1/2 cup: 228 calories, 19g fat (6g saturated fat), 264mg cholesterol, 456mg sodium, 6g carbohydrate (4g sugars, 0 fibre), 9g protein.