Egg Salad with Cream Cheese

Table of Contents

Description

This Egg Salad with Cream Cheese is ultra-creamy, rich, and packed with flavor. The combination of soft eggs, smooth cream cheese, and tangy mustard creates a delicious twist on the classic egg salad. Perfect for sandwiches, wraps, or as a low-carb meal!

Ingredients

6 large eggs, hard-boiled and chopped
4 tbsp cream cheese, softened
2 tbsp mayonnaise or Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice (optional)
2 tbsp green onions or chives, chopped
Salt & black pepper to taste
Optional: pinch paprika or garlic powder

Instructions

1. Prepare eggs

Boil eggs for 9–10 minutes
Cool, peel, and chop into small pieces

2. Make creamy base

In a bowl, mix cream cheese, mayonnaise (or yogurt), Dijon mustard, and lemon juice
Stir until smooth and creamy

3. Combine

Add chopped eggs and green onions
Gently mix until everything is coated

4. Season

Add salt, pepper, and optional spices
Adjust taste as needed

5. Serve

Serve on toast, in sandwiches, wraps, or lettuce cups 😍

Servings

Serves: 3–4 people

Tips

Use room temperature cream cheese for smooth mixing
Don’t overmix (keep some texture)
Chill for 20 minutes for best flavor
Add celery for crunch

Notes

Can be made ahead
Stores well in fridge for 2–3 days
Great for meal prep

Nutritional Info (Approx per serving)

Calories: 220–280 kcal
Protein: 10–14g
Carbs: 2–4g
Fat: 18–22g

Benefits

High protein → keeps you full
Low-carb friendly
Quick and easy meal
Great for keto diets

Q & A

Q: Can I make it healthier?
👉 Yes, use Greek yogurt instead of mayo

Q: Can I skip cream cheese?
👉 Yes, but it gives extra creaminess

Q: Can I add extras?
👉 Yes! Try avocado, pickles, or herbs