This creamy, classic egg salad is the perfect blend of comfort and flavor. Finely chopped hard-boiled eggs are folded into a rich mixture of cream cheese, mayonnaise, and tangy mustard, then seasoned with dill, dried onion, salt, and pepper for a savory, homestyle finish. Smooth, flavorful, and best served cold, it’s delicious served on fresh bread, tucked into wraps, spooned over crisp greens, or enjoyed simply with crackers. An easy, crowd-pleasing recipe that’s ideal for lunches, picnics, or quick make-ahead meals.
Egg Salad
Ingredients
- 8 eggs, boiled and peeled
- 4 oz. cream cheese
- 1/4 cup mayonnaise
- 1 tsp. prepared mustard
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. dried dill weed
- 2 Tbsp. dried minced onion
Instructions
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Boil, cool, and peel eggs.
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Combine all other ingredients; mix well.
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Chop boiled eggs finely and add to above mixture. Chill and serve.
