I created this egg salad recipe with cream cheese (because cream cheese is life) and chives because of their more subtle onion flavor. The cream cheese gives the egg salad a little bit of tang and creaminess and, well, chives and cream cheese are just a match made in heaven!
As a kid, I never grew up eating egg salad. Mostly because my dad is an egg-hater. He couldn't even stand to be in the house if we made hard boiled eggs. Easter time was probably traumatic for him lol.
So when I discovered the deliciousness known as egg salad, I made it my mission to perfect a recipe and make up for lost time! 
As you know, nothing ruins a hard boiled egg like that nasty gray ring. So I'll give you the steps for how to make a perfect hard-boiled egg every time.
- Place your raw eggs in a sauce pan.
- Sprinkle the eggs with a little baking soda (it makes them easier to peel. About a teaspoon is fine)
- Cover the eggs with cold water.
- Cover the pot and bring to a full rolling boil.
- AS SOON as the water is at a full boil, take the pot off the heat (leave covered) and set the timer for 13 minutes.
- After the 13 minutes, immediately submerge the cooked eggs in a bowl of ice water and let sit for 5 minutes.
- Peel and enjoy or use in a recipe!
There are different ways to cut your eggs for a egg salad. Some people like to dice them by hand, some use a cheese grater (this makes the bits to small for my taste!), some use an actual egg slicer. My personal favorite tip is to use a pastry cutter like this one. I just toss the eggs in a bowl and go to town with the pastry cutter until I get the consistency that I like. Not pulverized but some good sized chunks of egg.
Another tip is to mix the "extra" ingredients separately from the eggs. This helps to make sure that you don't get one bite of egg salad that's just a blob of cream cheese or a giant bite of pepper that didn't get mixed in.
So I mix the eggs and chives together since those combine easily, then in a separate bowl, I mix everything else until it's perfectly combined. THEN I add that mixture to the eggs and chives and combine them. Doing this will make sure every bite is perfectly mixed!
Egg Salad
Ingredients
- 6 large hard boiled eggs
- ¼ cup whipped cream cheese
- 2 tablespoons mayonaise
- 2 teaspoons yellow mustard
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped chives
Instructions
Boiling perfect eggs
- Place your raw eggs in a sauce pan.
- Sprinkle the eggs with a little baking soda (it makes them easier to peel. About a teaspoon is fine)
- Cover the eggs with cold water.
- Cover the pot and bring to a full rolling boil.
- AS SOON as the water is at a full boil, take the pot off the heat (leave covered) and set the timer for 13 minutes.
- After the 13 minutes, immediately submerge the cooked eggs in a bowl of ice water and let sit for 5 minutes before peeling.
Making the Egg Salad
- Dice the hard-boiled eggs into small pieces. (The size is totally a personal preference but I like to make mine about ¼ - ½ inch sized pieces)
- Add the diced eggs and chopped chives to a bowl.
- In a separate small bowl, mix together the cream cheese, mayo, mustard, garlic powder, salt, and pepper.
- Add the cream cheese mixture to the bowl with the eggs and chives and stir gently to combine.
- You can serve the egg salad on sandwich bread, croissants, ritz crackers or any other way you'd like!
Cindy @ The Sweet Nerd says
Love that you used cream cheese - it probably gives it a thicker consistency. The mustard and garlic powder...yummay! I'm so hungry for this right now.
Coco and Ash says
Thanks Cindy!! The cream cheese is whipped so it's thick but not TOO thick...just makes it extra creamy!
Roxana says
So simple, easy and delicious. I love the way you presented it. The cream cheese is something not so common to me in a egg salad.
Coco and Ash says
Thank you so much Roxana!
Jill says
I've made a lot of egg salad but I've never thought of adding cream cheese. Brilliant! I'll have to try this recipe!
Coco and Ash says
Thanks Jill! It makes it so creamy! I hope you get to try it!
Shadi Hasanzadenemati says
Yum Yum!! This salad is so good!
Coco and Ash says
Thanks Shadi!!
Swati says
This is such a wonderful recipe , i love eggs and this salad! I'll try this soon
Coco and Ash says
Thank you Swati!!
Hannah Hossack Lodge says
I've never thought to add cream cheese to egg salad before; what a great idea! Some brilliant tips as well 🙂
Coco and Ash says
Thank you Hannah!! It's so yummy! Hope you get to try it!
Golden Freckles says
Reading the ingredients and seeing your food pictures gets my senses going. Love that it has cream cheese. 😋
Jenny says
Made it exactly with the exception of cream cheese, I only had whipped cream cheese on hand. Wonderful. Perfect base recipe. Served with bibb lettuce and sliced tomatoes. We thought it was the best egg salad recipe, who would have thought of cream cheese? Next time I will serve w thinly sliced radishes, red onion. Might add fresh dill as that’s my personal preference! Thank you!
Coco and Ash says
I'm so glad you liked it! You can definitely add other ingredients to make it your own! 🙂
Kathi Serra says
My daughter n I just made this for lunch.... she loved it.. like slammed it down, loved it. N she s picky
Coco and Ash says
Awesome!! Thank you!
Terry Teammell says
Have you ever tried cream cheese and chive instead of the two separate?
Coco and Ash says
Are you talking about the cream cheese that comes with chives in it already? If so, you could definitely try that! I like the fresh chives, but in a pinch the pre-made would be a great substitute 🙂