Super Creamy Egg Salad – The BEST egg salad ever!

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.

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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 10 votes
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
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
  • 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: 10gFat: 24gSaturated Fat: 7gCholesterol: 306mgSodium: 242mgPotassium: 120mgFiber: 0gSugar: 2gVitamin A: 655IUCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!

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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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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