Super Creamy Egg Salad – The BEST egg salad ever!

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This restaurant-style Creamy Egg Salad starts with 8 simple ingredients and is so incredibly delicious! It’s absolutely the best egg salad you’ve ever tasted and is perfect on toast, in a wrap, over salad greens, on crackers, or in a sandwich.

A pinnable pinterest image for super creamy restaurant style egg salad

Get ready to have your mind blown because this isn’t your traditional egg salad recipe. The addition of our Secret Ingredient makes it so creamy, it’s absolutely the best e-g-g salad you’ve ever tasted. This recipe comes from a local café. I asked the owner/caterer what the secret was to her deliciously, creamy salad and she simply stated “cream cheese.”

Whoa! Mind. blown.

It’s true, this is hands down the best egg salad I’ve ever tasted. It’s just good old-fashioned comfort food and I literally C-R-A-V-E it!

close up image of creamy egg salad on a cracker.

Give this Super Creamy Restaurant Style Egg Salad a try and you won’t go back to your “ordinary” salad recipe, that’s for sure. I like mine with homemade mayonnaise for an even bigger flavor boost.

I then slather this salad on fresh bread with lettuce or on toast with bacon, lettuce and tomatoes like an egg salad BLT  (a BELT – as it were) but it’s also egg-celent on a buffet with assorted crackers as well as finger sandwich for brunch.

the ingredients for super creamy egg salad

What ingredients are in Creamy Egg Salad with Cream Cheese?

  • Cream Cheese – Regular or reduced fat – both work well here.
  • Mayonnaise – I use homemade mayonnaise but your favorite jarred version will work as well.
  • Sugar – just a touch. this may be omitted if desired.
  • Onion Powder –  use more or less to taste.
  • Garlic Powder – use more or less to taste
  • Salt – I use fine.
  • Ground Black Pepper – use more or less to taste
  • Hard-Boiled Eggs – I follow my Easy to Peel Hard Boiled Eggs recipe.
a horizontal image of egg salad on a wooden board. the bowl is surrounded by lettuce, tomatoes, brioche rolls, and crackers

Ho Do I Make Restaurant-Style Egg Salad?

  • In a large bowl, whip the cream cheese and mayonnaise until smooth.
  • Next, add the sugar, onion powder, garlic powder, salt, and pepper. Mix the dressing until well incorporated. Taste and adjust seasonings to your personal taste.
  • Fold in the chopped eggs and mix until well combined.
  • Store egg salad in an airtight container in the refrigerator for up to 7 days.
1. Peel the hard-boiled eggs.1. Peel the hard-boiled eggs.
3. Add the spices and stir to combine.3. Add the spices and stir to combine.
5. Fold the eggs into the mayonnaise.5. Fold the eggs into the mayonnaise.
2. Blend together the mayonnaise and the cream cheese.2. Blend together the mayonnaise and the cream cheese.
4. Chop the eggs.4. Chop the eggs.
6. Serve and enjoy.6. Serve and enjoy.

How Long Does Egg Salad Keep in the Refrigerator?

Store egg salad in an airtight container in the refrigerator for up to 7 days.

Looking for more Salad and Sandwich Ideas?

an inage of egg salad being spread on a sandwich with lettuce and tomatoes.

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Super Creamy Egg Salad sandwich board

Super Creamy Restaurant Style Egg Salad

Ronda Eagle | Kitchen Dreaming
The secret ingredient in this restaurant-style egg salad makes it so incredibly creamy! It’s absolutely the best egg salad you’ve ever tasted. Mind Blown.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Dinner, lunch
Cuisine American
Servings 12 servings
Calories 279 kcal

Ingredients
  

  • 8 ounces cream cheese , softened
  • 3/4 cup Mayonnaise
  • 1 1/2 teaspoons Sugar , or prefered sugar substitute
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 to 3/4 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon ground black pepper (more or less to taste)
  • 18 Large Hard Boiled Eggs chopped

Instructions
 

  • In a large bowl, whip the cream cheese and mayonnaise until smooth.
  • Next, add the sugar, onion powder, garlic powder, salt, and pepper. Mix the dressing until well incorporated. Taste and adjust seasonings to your personal taste.
  • Fold in the chopped eggs and mix until well combined.
  • Store egg salad in an airtight container in the refrigerator for up to 7 days.

Notes

  1. This recipe is easily doubled or halved.
  2. Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Serving: 1half cupCalories: 279kcalCarbohydrates: 2gProtein: 11gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 306mgSodium: 340mgPotassium: 128mgFiber: 1gSugar: 2gVitamin A: 653IUVitamin C: 1mgVitamin D: 2µgVitamin E: 1mgVitamin K: 24µgCalcium: 58mgFolate: 36µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

38 thoughts on “Super Creamy Egg Salad – The BEST egg salad ever!”

  1. Love this recipeand others you offered. Just a bit of a hassle if I’m trying to read them on my phone on Pinterest. Family loved this salad. And salisbury meatballs.

    Reply

    • I agree Janet, but I have no control over how the Pineterst API pulls the information from my site into their platform. It’s always easier to click through and come over and read it first-hand rather than rely on the Pinterest API.

      Reply

  2. I can only give this 5 stars? Well let me tell you this is the best egg salad I have ever tasted. You notice I say tasted, because I have never liked it so needless to say I don’t eat it. But this has changed my mind. I love this egg salad. I added Wickles wicked jalapeno relish to it and it actually sent it over the moon…I love it Thank you Ronda for sharing…

    Reply

  3. You should post this as keto friendly! With only two carbs it totally is. I’m planning on using swerve rather than actual sugar and wonder if the carb count will be even lower?!

    Reply

    • Hi Barbra,
      I appreciate your comment. I am not up on Keto, so I really need to look into the requirements so I can label recipes with that term. I took a second and calculated the recipe using swerve (for baking) and it was actually 1 g higher in carbs for some reason (3g per serving) as compared to 2g with just plain sugar.

      Reply

  6. This is literally the best egg salad I’ve ever had. Not just the best egg salad I’ve ever made… I mean the best I’ve ever had. Like anywhere. My whole life. I didn’t change a thing and it was perfect! Thank you for sharing!

    Reply

  10. I thought my egg salad, with crumbled bacon, and hickory smoked sea salt was my favorite, but this just took its place. At first, I was concerned that it seemed too dry, with only 3/4 cup mayo, combined with one block ofcream cheese, UNTIL I tasted it. Super creamy, and SO good. I decreased the calories a bit by using lite cream cheese, & avocado mayo, and tossed in a bit more salt, and ate it straight off of a spoon. Tommorow, I’ll be rolling it in lettuce leaves for lunch.

    Reply

  14. Could I substitute potatoes in place of the eggs, hence making it a potato salad? Do you think it would work well?

    Thanks, Sue

    Reply

    • Hi Sue,

      I do think that if you combined the mayo-cream cheese and spices and then folded in the potatoes you’d have a pretty successful potato salad without breaking up the potatoes too much.
      Actually sounds quite lovely. I’d probably also add some fresh parsley, dill, or sliced scallions for an herby potato salad and I’d bump up the ground black pepper to taste. Let me know how yours turns out! I’m anxious to hear. :)

      Reply

  16. It may be a bold statement to make but I think this egg salad recipe is definitely the best. delicious with sliced avocados, crunchy bacon, green onions, dill, lime juice. Thanks for sharing!

    Reply

  18. Can you tell me about how many sandwiches your recipe makes? (I’m assuming it’s a good number since it calls for the dz. eggs) Can’t wait to try this for my niece’s bridal shower!

    Reply

    • Hi Marci – I do know it makes quite a few. I have honestly never broken it down and counted. Bridal shower sized finger sandwiches – this recipe would make plenty. I would guess it makes about 4 cups of egg salad. Next time I prepare this, I will definitely take better measurements.

      Reply

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