Egg Salad

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.

1. Place your raw eggs in a sauce pan.
2. Sprinkle the eggs with a little baking soda (it makes them easier to peel. About a teaspoon is fine)
3. Cover the eggs with cold water.
4. Cover the pot and bring to a full rolling boil.
5. 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.
6. After the 13 minutes, immediately submerge the cooked eggs in a bowl of ice water and let sit for 5 minutes.
7. 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!

Print Recipe

5 from 7 votes

Egg Salad

Prep Time10 mins

Cook Time13 mins

Total Time23 mins

Course: Salad

Cuisine: American

Servings: 4

Author: Coco and Ash

Ingredients

• 6 large hard boiled eggs
• 1/4 cup whipped cream cheese
• 2 tablespoons mayonaise
• 2 teaspoons yellow mustard
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 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 1/4 - 1/2 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!