Ohhh I see where this is going 😍
That combo = ultra-creamy egg salad (no mayo, or half-mayo style). Here’s the perfect recipe using exactly what’s in your photo.
Creamy Egg Salad with Cream Cheese
Ingredients
- 6–8 hard-boiled eggs, peeled
- 4 oz Philadelphia cream cheese, softened
- 1–2 tbsp mayonnaise (optional, but boosts flavor)
- 1 tsp yellow or Dijon mustard
- Salt & black pepper to taste
Optional add-ins (highly recommended):
- 1 tbsp finely chopped celery or relish
- Paprika or smoked paprika
- Chives or green onions
- A splash of pickle juice or lemon juice
Instructions
- Add to processor
Place eggs and cream cheese into the food processor. - Pulse
Pulse a few times until chunky, or longer for extra smooth and spreadable. - Season
Add mustard, salt, pepper, and any extras you like. Pulse again until combined. - Taste & adjust
Add more seasoning if needed. - Chill (optional)
Refrigerate 20–30 minutes for best flavor.
How to Serve
- On toasted bread or croissants
- In lettuce wraps
- With crackers
- Stuffed into tomatoes or avocado halves
Why this works
- Cream cheese makes it richer and thicker than mayo
- Eggs stay fluffy, not watery
- Perfect for sandwiches that don’t get soggy
If you want, I can give you:
- A deviled-egg style version
- A keto version
- Or a Southern-style egg spread
Just tell me 🥚✨
