Last Updated on 04/09/2024 by Adina
Cream cheese egg salad is a delicious dip or spread, perfect for using up leftover hard-boiled eggs. It's creamy, easy to make, and great for a quick snack or appetizer.
Leftover hard-boiled eggs can be turned into a delicious cream cheese egg salad, which can be enjoyed on sandwiches or crispbread. Check out more amazing spreads, such as Camembert Spread or Hungarian Körözött Dip.
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What is egg salad?
A classic egg salad is simple and delicious: some hard-boiled eggs, chopped and mixed with good quality mayonnaise (best homemade) and some salt and pepper. However, the variations are endless; today's egg salad with cream cheese recipe is just another twist.
This is the best egg salad I know. I have been making it repeatedly for years now. And when I say repeatedly, I am not exaggerating; I've made it at least 10 times in the past few months alone. It's a delight every time!
Try this German Egg Salad, too; it makes a delicious light main meal when served with boiled potatoes.
What ingredients go into an egg salad?
This amazing salad contains cream cheese, finely chopped hard-boiled eggs, leeks, chives, cayenne pepper, fine sea salt, and ground black pepper. If your leek is large, use the rest to make Pea Frittata with Leeks (and Parmesan)
You can use regular block cream cheese or the softer kind from a tube. If you choose the block form, you may need 1-2 tablespoons more milk to soften it and achieve a creamy consistency.
See the recipe card for full information on ingredients and quantities.
Variations
There are many ways to enrich or modify a classic egg salad to make it healthier, lower in fat or calories, spicier, richer, more interesting, or whatever.
You can add different sorts of mustard (hot, medium, sweet, grainy, smooth, with horseradish, with apples or herbs, etc.) or chili sauces of any kind (plain, sweet, sweet-sour, Sriracha, sambal oelek, harissa, etc.).
Mayonnaise can be mixed with yogurt or cream cheese, or it can be completely removed from the equation and only used with cream cheese.
Other types of dairy: You can use a mixture of yogurt, crème fraiche, smetana, or sour cream.
Additions: Pickles, chopped ham, grated cheese, cooked or raw diced vegetables, avocado, fruit like canned mandarins or pineapple, fresh apples or pears, olives, pesto, etc.
How to season egg salad?
You can change the seasoning according to your mood, taste, and the rest of the ingredients. I spice this version with only salt and pepper and a lot of cayenne pepper. Otherwise, egg salad can be spiced up with pretty much anything you like.
Fresh herbs: I find chives particularly good in most combinations, but fresh parsley or dill are also wonderful choices.
Spices: You can replace the cayenne pepper with paprika powder, ground cumin or coriander, turmeric, chili and herb mixtures, za'atar, sumac, flaked dried tomatoes, dried herbs like oregano, or Italian or French dried herb mixtures.
How to make egg salad with cream cheese?
Step #1: Finely chop the hard-boiled eggs and the leek.
Step #2: Stir the cream cheese and milk until smooth, add the remaining ingredients and combine.
Step #3: Stir to combine.
Step #4: Sprinkle with chives and paprika or cayenne pepper (hot!)
How long does egg salad stay fresh?
A common question about egg salads and spreads is how long they last in the fridge.
For salads made with homemade whole egg mayonnaise, it’s best to eat them within 2 days. If you use store-bought mayonnaise, cream cheese, or similar ingredients, the egg salad can be refrigerated for 3-5 days. Store it in an airtight container and refrigerate it promptly.
Avoid leaving egg salad at room temperature for more than 2 hours, especially in warmer weather. It doesn’t freeze well, so make smaller portions that can be eaten within a few days.
This cream cheese egg salad should also be consumed within 3-5 days and can be served on bread, crispbread, or as a dip for veggies or breadsticks.
Cream Cheese Egg Salad
Ingredients
- 3 hard-boiled eggs
- 1⅓ cup cream cheese regular fat or low-fat, 300 g, Note 1, 2
- 1 thin leek Note 3
- 2-3 tablespoons milk as needed, also Note 2
- cayenne pepper to taste
- fine sea salt and black pepper
- 1-2 tablespoons chives
Instructions
- Eggs: Use leftover hard-boiled eggs or boil 3 eggs. Place the eggs in a small pot and cover them with water. Bring the water to a boil and cook the eggs for 10 minutes. Rinse them in cold water and let them cool completely.
- Cream cheese: Stir the cream cheese well to make it smooth. Add the spices and a little milk to make the mixture smooth and creamy (Note 2).
- Finely chop the leek (white and green parts) and the eggs. Add them to the bowl.
- Taste and add more seasoning if necessary. Sprinkle with chopped chives or some leftover, finely chopped greens from the leek.
Notes
- The nutrition was calculated using full-fat cream cheese.
- Type of cream cheese: You can use regular block cream cheese or the softer kind from a tube. If you choose the block form, you may need 1-2 tablespoons more milk to soften it and achieve a creamy consistency.
- Leek: I usually buy a large leek and use a piece about as long as my hand, making sure that about half of it is white, while the other half of it is green.
Leona says
Leona
When I make deviled eggs I always add honey. But this time I’m adding cream cheese. And maybe next time I think I will add yogurt. It’s a little fun to make new changes
Carol says
So I love this idea! Then I noticed the ingredients say to use one and a third cup of cream cheese(!!!!!) and this is to only 3 eggs!!! Something seems like it might be amiss here. Is it correct as this may be more creamy than I am used to or are the proportion correct. I think I would adjust the cream cheese a bit.
What a lovely idea to use leeks in it as well.
Thanks for great inspiration!
Adina says
Hi Carol. It's correct, this is something to put into a a sandwich, so really creamy. We love it like this, but you can make it less cheesy if you like.
Carol says
@Adina, I did make this yesterday, and realized that a bit extra cream cheese is a welcome change! It is such a nice spin on the egg salad I have made always. So funny how we get into this rut where we don't think of other possibilities when it comes to cooking, glad to get the nudge to make something a bit different.
Adina says
I am glad to hear it, Carol. Thank you for the feedback!
Sissi says
I've almost missed this one and it would be a pity.... It looks so delicious! I love egg salads!
(By the way, when I have leftover hard-boiled eggs - quite rare but it happens - I always cook them in an Indian sauce/curry; I have at least two recipes on my blog, in case you still look for ideas).