Mom's Egg Salad

Leah S.


This egg salad is the best you'll ever taste. Feel free to use light cream cheese and light mayo, but I don't recommend using the fat-free versions. Enjoy!


★★★★★ 3 votes



  • 6
    eggs, hard boiled
  • 3 oz
    cream cheese, room temperature
  • 1/4 c
  • 1/2 tsp
    dry mustard
  • 3/4 tsp
    dill, dried
  • 1/4 tsp
    onion powder
  • 1/4 tsp

How to Make Mom's Egg Salad


  1. Place eggs in a saucepan and cover with cold water to an inch above eggs. Bring to a boil. Remove from heat, cover, and let sit for 14 minutes. Pour hot water out and immediately chill eggs.
  2. Remove yolks from eggs and add to bowl, set aside. Chop egg whites, set aside.
  3. Using a fork, break up yolks. Add all ingredients except for the chopped egg whites.
  4. Fold in chopped egg whites. Chill.
  5. Serve on toast or crackers.

Printable Recipe Card

About Mom's Egg Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy

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