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leek bread spread with cheese and cayenne pepper in a bowl

Cream Cheese Egg Salad

Our favorite cream cheese egg salad with leeks, a wonderful dip or spread, perfect for using some leftover hard-boiled eggs.
Course Appetizer
Cuisine German
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6
Calories 225kcal
Author Adina


  • 3 hard-boiled eggs
  • 300 g/ 10.6 oz/ 1 1/3 cups cream cheese regular fat or low-fat (See note 1)
  • 1 thin leek See note 2
  • 2-3 tablespoons milk as needed
  • cayenne pepper to taste
  • fine sea salt and pepper
  • some chives optional


  • Use leftover hard-boiled eggs or boil some eggs, rinse them in cold water and let them cool down completely.
  • Stir the cream cheese well to make it smooth.
  • Chop the leek (white and green parts) very finely and add them to the cream cheese. Mix well and add some salt, pepper and cayenne pepper before you add the eggs.
  • Add some milk to make the mixture smoother and a bit less stiff.
  • I prefer to mix very well before adding the eggs so that I will not crush the chopped eggs too much when stirring. But that is just a matter of preference, the egg salad will taste the same, no matter at what point you stir it.
  • Chop the eggs finely and carefully fold them into the salad. Using an egg slicer makes things faster.
  • Taste again and add more seasoning to taste. Sprinkle with chopped chives or some leftover, finely chopped greens from the leek.



  1. The nutrition was calculated with regular fat cream cheese.
  2. 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.


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