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Tiffany Cellar Cafe Egg Salad


  • 2 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup pickle relish
  • 1/4 cup finely chopped celery
  • 8 hard-boiled eggs, diced


  1. With an electric mixer, beat together cream cheese, mayonnaise, salt, pepper and mustard until smooth and completely combined.
  2. By hand, stir in relish, celery and eggs.
  3. Keep refrigerated.

Makes filling for about 6 sandwiches.

Source: Tiffany Cellar Cafe, Louisville, Kentucky

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