Egg Salad With Cream Cheese
This rich and creamy egg salad with cream cheese is a quick, flavorful twist on the classic. Perfect for sandwiches, lettuce wraps, or snacking.
Servings 4 Servings
Calories 289kcal
Equipment
- large mixing bowl
- Electric mixer
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
Serving: 1Serving | Calories: 289kcal | Carbohydrates: 3g | Protein: 11g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 307mg | Sodium: 322mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 0.03mg | Calcium: 60mg | Iron: 1mg