This pimento cheese egg salad is wonderful on soft bread, croissants, or tucked into lettuce wraps for a low‑carb option. It’s made with pimentos, cream cheese, chives, and mayo for a creamy, tangy bite.
For other egg recipes, see the deviled egg pasta salad and the ultimate egg salad sandwich.
INGREDIENT NOTES
See the recipe card below for exact ingredient amounts and full instructions.
- Eggs – Use large hard‑boiled eggs, cooled and chopped or mashed.
- Pimentos – Drain well and chop finely so they distribute evenly.
- Cream cheese – Should be fully softened to blend smoothly.
- Mayo – Full‑fat mayo gives the best texture and flavor.
- Chives – Fresh chives add a mild onion flavor; scallions or finely chopped white onion work too.
TOP TIPS
- Soften the cream cheese to room temperature so it mixes without lumps.
- Let boiled eggs cool completely before combining. Cold egg salad tastes best and holds together more cleanly.
- Serve chilled for optimal flavor and texture.
- This salad is versatile—serve it on crackers, croissants, toast, or in lettuce cups for a low‑carb option.
STORAGE
Store leftovers in an airtight container in the refrigerator for up to 2 days.
PIMENTO CHEESE EGG SALAD VIDEO
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5 from 1 vote
Pimento Cheese Egg Salad
By Julie Maestre
A creamy pimento cheese egg salad that’s great spread on bread or wrapped in lettuce for a lighter meal.
Prep: 10
Cook: 10
Total: 20
Servings: 4
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Ingredients
- 6 large eggs, boiled and mashed
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayo
- 1 tablespoon pimentos, drained and chopped
- 1 teaspoon mustard
- 1 teaspoon hot sauce, optional
- ½ tablespoon chives
- ¼ cup cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
-
Peel and chop the boiled eggs, then let them cool completely. Use a knife or fork to mash them to your preferred texture.
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In a large bowl, combine the cream cheese, mayo, pimentos, mustard, hot sauce (if using), chives, shredded cheddar, and salt and pepper. Mix until smooth and well blended.
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Fold the cooled eggs into the mixture gently. Taste and adjust seasoning as needed. Chill before serving for best flavor.
Notes
- Be sure the cream cheese is softened so it blends easily with the mayo and other ingredients.
- Cool the eggs completely before mixing; warm eggs change the texture and flavor of the salad.
- Chill the finished salad for the best taste and consistency.
- Serve on crackers, toast, croissants, or in lettuce cups for a lighter presentation.
Nutrition
Calories: 211kcal
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Carbohydrates: 1g
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Protein: 12g
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Fat: 17g
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Carbohydrates: 1g
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Protein: 12g
|
Fat: 17g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Julie Maestre
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 211
Keyword: cheese egg salad, pimento cheese egg salad, pimento egg salad
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