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Deluxe Egg Salad

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This classic egg salad is enhanced with hard-boiled eggs, cream cheese, celery and croissants! This unique egg salad sandwich is the best and so easy to make!

I remember as a kid thinking hard-boiled eggs were disgusting – in egg salad or otherwise. I couldn’t imagine why anyone would want to eat them, let alone for breakfast or even a snack.

So it’s funny how I ended up LOVING egg salad sandwiches for lunch, since the main ingredient is hard-boiled eggs. Granted, it’s not all hard-boiled eggs, but that distinction is normally hard to get across – like with kids, when you’re trying to get them to eat the vegetables in their soup.

I don’t know what happened between my childhood and adult life to change my mind, but I love the creamy texture and consistent flavor.

After playing around with flavors and techniques, I came across this fancy egg salad recipe that is just amazing.

Over the years, I’ve experimented with the types of bread I put this tasty egg salad on. Sometimes it’s just what I have at home, but other times I like to go out of my way and use a buttered croissant!

HOW OFTEN DO YOU EAT HARD-BOILED EGGS?

Hard-boiled eggs are one of those superfoods that can be eaten in a variety of ways. They are great for breakfast, lunch, dinner and snacks! The current recommendation is to eat no more than 3 hard-boiled eggs a day.

Ingredients:

2 tablespoons butter, room temperature
3 oz. cream cheese, room temperature
2 tablespoons chopped celery
1 tablespoon mayonnaise (or more if desired)
1 teaspoon grated onion
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-boiled eggs, finely chopped or mashed with a fork.
Croissants or bread
Paprika (optional)
Dill pickle relish (optional)
Bacon (optional)

Instructions:

In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayonnaise, onion, sugar, lemon juice, salt and pepper until smooth.
Add eggs and mix well.
Cover and refrigerate for 1 hour or more.
Serve on bread or croissants.

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