Cream Cheese Egg Salad
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.
Servings: 4 -6 servings
Calories: 225kcal
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.
Nutrition
Serving: 1/6 of the dish | Calories: 225kcal | Carbohydrates: 5g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 144mg | Sodium: 293mg | Sugar: 3g