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Egg Salad Sandwich with Cream Cheese

Egg Salad Sandwich with Cream Cheese
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Egg Salad Sandwich with Cream Cheese is a simple, creamy, and satisfying twist on the classic egg salad. The addition of cream cheese creates a velvety richness, perfect for quick lunches, light dinners, or snacks. Made with everyday ingredients, this versatile recipe can be served in sandwiches, wraps, or on crackers to delight any palate.

Ingredients

Scale

Core Ingredients

  • 6 hard-boiled eggs, peeled and chopped
  • 4 oz cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 stalks celery, finely chopped
  • 2 green onions or 2 tablespoons chives, finely chopped
  • 1 teaspoon lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Bread of choice (whole grain, white, rye, or gluten-free)

Optional Variations

  • 1/2 avocado, mashed (to replace part of cream cheese)
  • 1 tablespoon fresh dill, parsley, or tarragon, finely chopped
  • Pinch of smoked paprika, cayenne pepper, or a dash of hot sauce
  • Greek yogurt (to replace mayonnaise, approx. 2 tablespoons)
  • Finely chopped bell peppers, cucumbers, or radishes, to taste

Instructions

  1. Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and let sit covered for 10-12 minutes. Cool eggs promptly in ice water to prevent overcooking and green yolks.
  2. Prep the Ingredients: Peel the cooled eggs and chop into bite-sized pieces. Finely chop celery and green onions or chives for freshness and texture.
  3. Mix the Creamy Dressing: In a medium bowl, combine softened cream cheese, mayonnaise, Dijon mustard, and lemon juice. Stir until smooth and well blended.
  4. Combine Everything Gently: Add chopped eggs, celery, and green onions to the dressing. Fold gently to avoid breaking eggs too much, ensuring even flavor distribution.
  5. Season to Taste: Add salt and freshly ground black pepper gradually, tasting as you go to balance the flavors perfectly.
  6. Assemble and Serve: Scoop the egg salad onto your choice of bread. Optionally, add lettuce or tomato slices. Enjoy immediately or chill for at least 30 minutes to meld flavors.

Notes

  • Use softened, room temperature cream cheese for a smoother, creamier texture.
  • Cool eggs quickly after boiling to avoid overcooking and preserve yolk color.
  • Chop eggs uniformly for even taste and texture.
  • Adjust mayonnaise and lemon juice to control moisture; aim for a moist but not runny salad.
  • Refrigerate for at least 30 minutes before serving to enhance flavor melding.
  • Egg salad is best served cold or at room temperature; avoid reheating.
  • Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended due to texture changes.

Nutrition

Keywords: egg salad, cream cheese, sandwich, quick lunch, creamy egg salad, easy recipe, gluten free, snack, dinner, egg sandwich

Find it online: https://sophiespace.com/egg-salad-sandwich-with-cream-cheese/