My Special Egg Salad
If you’re looking for an egg salad, you need to try My Special Egg Salad! It’s rich, bright, creamy, and good—the perfect low-carb lunch or dinner that will leave you feeling fueled.
Whenever I make this salad, everyone raves about how rich and delicious it is. My friend would always say,” It’s so special.” So it became Maria’s Special Egg Salad. Okay, let’s go with that name! Everyone has called it that ever since.
It truly is a savory treat. Perfect for lunches, parties, bridal shower tea sandwiches. Really anything you can think of. We could never get over the flavors of the bland and dry egg salad.
Try my no-peel egg salad, deviled egg potato salad, or guacamole deviled eggs for more tasty egg recipes.
Table of contents
❤️ Why You’ll Love This Recipe
- It takes about 20 minutes, from start to finish, to make this egg salad recipe.
- This egg salad offers a twist with cream cheese, making it ultra-rich and tasty.
- You can use this recipe to prep meals for the week.
- Versatile in terms of ingredients, you can add to it to add more flavor.
- A budget-friendly meal that will feed the whole family.
- This is a low-carb meal option!
🛒Ingredients
Next time you are in the grocery store pick up these simple ingredients so that you can make this recipe this week.
- cream cheese
- mayonnaise
- sugar or sweetener
- onion powder
- garlic powder
- salt
- pepper
- hard boiled eggs
🔪 How to Make This Special Egg Salad
Place eggs in a large saucepan. Cover them with cool water by 1 inch
Slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat.
Let sit for 12 minutes. Rinse with cold water and peel eggs.
In a bowl, beat cream cheese until smooth.
Add mayo, sugar, onion, garlic powder, salt and pepper.
Chop and fold in eggs. Cover and refrigerate for 1 hour.
Serve on your favorite bread, lettuce cups, celery, or off the spoon!
🥫Storing
If stored in an airtight container in the refrigerator, this salad can last for 3-4 days. But we never have it last that long. I would say if you want a lot of leftovers, then make a double batch! because this is going to be a definite favorite!
Serve With
You can eat your egg salad as a sandwich, in a tortilla roll-up, or even on lettuce or crackers. Then, for sides, do a simple salad, salty potato chips, or a fruit salad. The possibilities are endless on how you can serve up this recipe.
💭 Tips and Variations
Here are some helpful tips to set you up for success.
- Finely chop all eggs into uniform pieces. That way, when you bite into the sandwich, it is not overpowering bites.
- Add in diced red onion, celery, pickles, and other veggies to add more texture and flavor.
- Refrigerate the egg mixture until you are ready to serve. Allowing your egg salad to stay chilled will help blend the flavors even more.
- Make sure to cook your eggs thoroughly without overcooking them. You have soft and flavorful eggs to mix in the bowl.
- You can squeeze lemon juice to punch citrus and brightness to the sandwich mixture.
- Greek yogurt can be used to replace the mayonnaise for a more protein-packed option.
- Toast your bread or croissant to make a crunchy texture.
⁉️ FAQ
Unfortunately, it is not recommended to freeze the egg salad. It will become grainy and break down enough to become watery.
Croissants, whole grain, sourdough, rye bread or even a multigrain bread all works great for pairing with the salad.
Place lettuce or cheese between the bread and your egg salad to keep the sandwiches from becoming soggy as they sit in the fridge. This is a handy hack if you plan to pack sandwiches for lunch.
🍽 More Tasty Recipes
- Chicken Broccoli Alfredo Stuffed Shells
- Caprese Grilled Cheese Sandwich Recipe
- Ambrosia Salad
- Instant Pot Bacon Cheeseburger Soup
MY SPECIAL EGG SALAD
Ingredients
- 3 ounces cream cheese
- ¼ cup mayonnaise
- ½ teaspoon sugar or sweetner
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 6 hard-boiled eggs
Instructions
- Place eggs in a large saucepan. Cover them with cool water by 1 inch
- Slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat.
- Let sit 12 minutes. Rinse with cold water and peel eggs.
- In a bowl beat cream cheese until smooth.
- Add mayo, sugar, onion, powder, garlic, powder, salt and pepper.
- chop and fold in eggs.
- Cover and refrigerate for 1 hour.
- Serve on your favorite bread, lettuce cups, celery or off the spoon!
Nutrition
where’s the egg & onion?
The eggs are there. I don’t use onion you can add it
Duh, if you want onion, ADD IT! Stupid questions get stupid answers!
WOW!! Not a very nice person, are you?! You didn’t have to reply to that query in such a vitriolic manner. Try being nicer—or better yet, just don’t make any comments at all!
I’ll have to agree with you. Tam was a TAD harsh to say the least..!
The best egg salad recipe I’ve made. I’ve used many different variations but this one hit the target. The family loves it. Thanks!
Your so welcome and so glad you loved it!
Love this recipe! I’ve made it with grated onions and finely diced celery. So delicious!
That sounds delicious! this recipe is so adaptable
My mom used to add a couple of sweet pickles that had been finely diced to her egg salad. Maybe a German thing??? Either way, it gave her egg salad a little something extra that made it absolutely delicious. I will try this recipe and throw in the diced pickles and see how it is. Thank you for what looks like a great egg salad recipe!
That sounds like a great addition. My family isn’t crazy for sweet pickles so we make this simple and they add dill pickles to their sandwich if they want them.
It must be, my mom used to do the same thing & she was German
It’s a delicious recipe for egg salad!
Hhmm this is way different than mine with vinegar and mayo and mustard…I’m going to give this a try t u
I hope you enjoy it Gail. 🙂
That’s how I make mine. I think I’ll try this way too, sounds good and I love cream cheese in things.
The cream cheese really adds a great flavor!
I want to try this. I love egg salad and this sounds delish.
I hope you love it as much as we do!
Egg salad very tasty. But like others I do like celery and onion very finely diced. I do prefer my eggs mashedrather than hopped though. Just usedto it that way. But needless to say I made yours your way and it was good thx. Diana
Thank you Diana! You can mash the eggs if you like and add onion and celery also to this egg salad. It is very versatile.
Just made it. Haven’t tried it yet.
I usually chop up green olives and add a tiny amount of mustard.
I’ll leave those out and see how I like this recipe.
Delicious! So creamy – I just put out onions and pickles if someone wants to add but perfect as is ☺️
Thanks Irene so glad you enjoyed it. 🙂
What is the yield for the recipe? I’m making small tea sandwiches.
It is made with 6 eggs. It really depends on how thick you make your sandwiches. We posted the servings as 6 but that depends on serving size. this egg salad stays well in the fridge for days if you gave leftovers
I’m excited to try this recipe! Maybe I’ll add some sliced black olives as well? 😛
I hope you love it as much as we do. We never added olives but we love them. I’m sure they would be delicious!
I love egg salad but never knew there was a better way to make it. I just added a little mayonnaise to the eggs and it is always runny. I would take a bite out of my sandwich and a bunch of egg would fall out onto the plate. There’s a restaurant I like to go to for lunch sometimes because they have this wonderful egg salad sandwich, and that egg doesn’t fall out of the bread. I tried your recipe and lo and behold. The egg doesn’t fall out of the bread. And it taste wonderful. just like the wonderful sandwiches at the restaurant. I will be making it at home more often now that I know how to do it properly. I made it plain like you suggested. But as others have said onions, celery, pickles and olives would also be good in this recipe.
Thanks Debbie! We are so happy you enjoyed this recipe. We have tried many and this is our favorite way to make egg salad.. It comes out perfect every time
No mustard?? Interesting. I always thought it had to have mustard. I’m gonna try this though.
Nope it doesn’t have to have mustard. We have family members that don’t like mustard so we don’t use it
I’ll have to try this. I’ve always used my mother’s recipe of eggs, mayo, mustard, salt and pepper.
We love so many versions of egg salad but this is our favorite. I hope you love it as much as we do.
I am going to try this recipe. I usually add some relish to mine.
Hi Linda I hope you enjoy. Relish is a great ingredient. We make it as written since that’s how everyone seems to like it best. but relish sure does work!
Watermelon pickle is also wonderful in egg salad!
Oh that sounds delicious! I’ll give it a try
I watched the video and it stated at the end to freeze it
You can freeze for a few minutes before you make sandwiches or refrigerate for an hour
I made this today but omitted the sweetener because yuck! I made this for my better half and she has particular tastes. So I would’ve added diced dill pickles myself but this still tastes great.
Delicious! The cream cheese really makes it pop. I did change things up a little bit for my family’s taste; I added olive brim & pickle juice instead of sugar & salt. Thanks so much for the new recipe.!!!
So glad you liked it! Your additions sound great!
The cream cheese makes this egg salad so smooth and yummy I made it in my food processor and just used the pulse button. Worked great. So delicious 😋
So glad you enjoyed this recipe Sandi. It’s our favorite egg salad recipe!
This is the best egg salad I’ve ever made! I did change things up a bit to my family’s liking. I added sweet pickle juice instead of sugar & olive brine instead is salt. Thank you for the wonderful recipe!!
So glad you enjoyed. Your additions sound wonderful!
This was so good to me! Easy and creamy! I used celery salt instead of regular salt since I like celery in my egg salad. I was using Jumbo eggs so I was probably a little gracious (rounded but not heaping) with the measurements of the dry ingredients.
So glad you liked this egg salad! We love it.
If you wanted to make deviled eggs, would you still just use the ingredients and yolks and spoon that in the egg whites? Or add mustard?
We have a deviled egg recipe that uses cream cheese you might like https://mariasmixingbowl.com/best-deviled-eggs-recipe/.
This is soooooo delicious!!!!!!! Thank you for the recipe!
Thank you Nancy! So happy you liked it. It’s our favorite!
Never heard of it with cream cheese. Definitely gonna have to give a try
We hope you enjoy it! It’s a favorite for us!
Can’t do without celery, onion & drained relish! Thank you!
Yes add whatever you like!
I’m going to the store to buy the stuff to make this egg salad
I hope you love it as much as we do! Enjoy
Can you use whipped cream cheese instead of plain?
Yes that would work fine
Hello!
I must say I was a little hesitant to use cream cheese in this recipe….. I LOVE egg salad! I’m always open to try new recipes. I just used 2 oz of cream cheese instead of three. I was very pleasantly surprised that this turned out so delicious a creamy as you described !! Thank you so much for sharing. I’m sure it will be even better once it’s chilled .
Gretchen D.
So glad you liked it! We were not sure about the cream cheese too but we love it!
Perfection in my book.
I love egg salad and in most of my 66 years you finally gave me that one I’ve been looking for, thank you.
Don’t change a thing except I add dill pickles on mine at the table.
Prefer them on croissants.
Very happy you liked this recipe. We love this on a croissants too
I made this for lunch today and it was delicious! The only changes I made were to omit the sweetener and add real bacon bits. I’ll definitely make it that way again. Thank you!
So glad you enjoyed it! The bacon sounds delicious!