Creamy Egg Salad Recipe
I love this egg salad's versatility - serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh parsley
- 3 ounces cream cheese softened
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green or sweet red pepper
- 8 hard-cooked eggs chopped
- Carbohydrate 5.65397005271555 g
- Cholesterol 267.252237707959 mg
- Fat 14.0394168793138 g
- Fiber 0.224400996632061 g
- Protein 8.38210212765653 g
- Saturated Fat 5.0615182315515 g
- Serving Size 1 1 serving (98g)
- Sodium 293.508093229658 mg
- Sugar 5.42956905608349 g
- Trans Fat 4.47356848602081 g
- Calories 180 calories
Directions 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. Originally published as Creamy Egg Salad in Taste of Home April/May 1999, p54 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. Print Add to Recipe Box Email a Friend
