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.
This recipe is easily doubled or halved.
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.
Super Creamy Restaurant Style Egg Salad
Amount Per Serving (1 half cup)
Calories 279Calories from Fat 216
% Daily Value*
Saturated Fat 7g35%
Vitamin A 655IU13%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.