Prep 5 mins
Cook 0 mins
I have been looking for a "different" egg salad for quite some time. I love this one. I also love onions so I add those to mine as the kids think they are allergic.
- 8 ounces cream cheese, softened
- 1⁄4 cup mayonnaise or 1⁄4 cup Miracle Whip
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 tablespoon Dijon mustard
- 1⁄4 cup pickle relish
- 1⁄4 cup finely chopped celery
- 8 hard-boiled eggs, chopped
- With a hand mixer beat together the first 5 ingredients.
- By hand stir in the relish and celery, then fold in eggs.
- Keep refrigerated till time to use.
I liked this recipe but fellt that it lacked a little "umph" in flavor. Next time, I might add some salt of garlic salt. I made the recipe with the following changes due to what I had on hand and personal preferences: First, i halved the recipe (only cooking for the hubby and I). I used black pepper instead of white (didn't have any on hand). I didn't use celery because I don't like celery in my egg salad. Also, instead of pickle relish, I used finely chopped dill pickle spears. Tip- I grated the hard boiled eggs on the course side of a cheese grater- works great and makes for a more uniform salad. This recipe tasted full, thick and creamy- the addition of the cream cheese added a nice, background flavor. Good recipe (one I'll probably use again), just needed a little more flavor.
This was different! Very good! Whipping the cream cheese in the mixer made this egg salad extra light and creamy. I used light mayo, but I think it would be a hit with Miracle Whip as well. My teenage daughter especially loved this. Thanks homegirl for sharing!
This was really yummy! I was going to make a sandwich, but ended up just eating it all out of the dish. Thanks! Made for Zaar Stars.