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Picnic Egg Salad

The cream cheese gives this egg salad recipe a stable, creamy texture. The touch of vinegar gives it a brighter flavor. Spread this on homemade bread and bring it to your next picnic. Great paired with potato chips and pickles!

Makes enough for 4-5 large sandwiches.


  • 6 hard-boiled eggs, peeled
  • 1 stalk celery, finely chopped
  • 1 green onion, finely chopped
  • 1/4 c mayonnaise
  • 3 Tbsp whipped cream cheese
  • 1 tsp Dijon mustard
  • 1 tsp distilled white vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp pepper


  1. Slice the eggs with an egg slicer or knife. Place them in a bowl and use a fork to cut them to medium size chop.
  2. Add remaining ingredients. Stir until well-incorporated.
  3. Spread on bread for sandwiches; wrap tightly. To take on picnic, place sandwiches in an ice chest until served. Extra egg salad should be placed in a covered container and refrigerated.

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