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egg salad, egg salad sandwich, cream cheese egg salad, cream cheese, hard boiled eggs, egg salad with chives, egg salad, coco and ash
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Egg Salad

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4
Author Coco and Ash

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!