Creamy Egg Salad

Eileen Hineline


I love egg salad and you can make it so many ways, I have used this recipe a few times and it is delicious on crackers, used in wraps or makes a perfect sandwich.
I have a few Taste Of Home cookbooks I use often and this is a favorite!
Creamy and delicious, hope you try it soon.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other


  • ·
    3 ounces cream cheese, softened
  • ·
    1/4 cup mayonnaise
  • ·
    1/2 teaspoon salt
  • ·
    1/8 teaspoon pepper
  • ·
    1/4 cup finely chopped green or sweet red pepper
  • ·
    1/4 cup finely chopped celery
  • ·
    1/4 cup sweet pickle relish
  • ·
    2 tablespoons minced fresh parsley
  • ·
    8 hard-cooked eggs, chopped
  • ·
    ****i add 1/4 cup chopped black olives when i make this

How to Make Creamy Egg Salad


  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. Yield: 3 cups.
  2. *****The black olives were not a part of the recipe but because I love them, I have added them to the recipe with delicious results.
  3. Nutritional Facts
    1/2 cup equals 234 calories, 19 g fat (6 g saturated fat), 268 mg cholesterol, 466 mg sodium, 5 g carbohydrate, trace fiber, 9 g protein.

Printable Recipe Card

About Creamy Egg Salad

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American

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