Super Creamy Restaurant Style Egg Salad Food

SUPER CREAMY RESTAURANT STYLE EGG SALAD

Super Creamy Restaurant Style Egg Salad image

The secret ingredient in this restaurant-style egg salad makes it so incredibly creamy! It's absolutely the best egg salad you've ever tasted. Mind Blown.

Provided by Ronda Eagle | Kitchen Dreaming

Time 18m

Number Of Ingredients 8

Ingredients

8 ounces cream cheese (, softened)
3/4 cup Mayonnaise
1 1/2 teaspoons Sugar (, or prefered sugar substitute)
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 to 3/4 teaspoon salt ((more or less, to taste))
1/2 teaspoon ground black pepper ((more or less to taste))
18 Large Hard Boiled Eggs (chopped)

Steps:

In a large bowl, whip the cream cheese and mayonnaise until smooth.
Next, add the sugar, onion powder, garlic powder, salt, and pepper. Mix the dressing until well incorporated. Taste and adjust seasonings to your personal taste.
Fold in the chopped eggs and mix until well combined.
Store egg salad in an airtight container in the refrigerator for up to 7 days.

Nutrition Facts : ServingSize 1 half cup, Calories 279 kcal, Carbohydrate 2 g, Protein 11 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 306 mg, Sodium 340 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 15 g

EXTRA CREAMY EGG SALAD

Extra Creamy Egg Salad image

"I like to prepare this rich filling when fixing a soup and sandwich meal," comments Linda Potter of Sioux Falls, South Dakota. "It's great spread on toast for a quick breakfast bite, too." Have leftovers? Our Test Kitchen came up with the following two recipes that use up the leftover egg salad.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield about 5 cups.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1 medium onion, chopped
Croissants or sandwich rolls, optional
Lettuce leaves, optional

Steps:

In a bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired.

Nutrition Facts : Calories 458 calories, Fat 42g fat (15g saturated fat), Cholesterol 397mg cholesterol, Sodium 591mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

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