A creamy and flavorful egg salad perfect for sandwiches or as a side dish.
In a mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
Ensure the cream cheese is softened for easier mixing.
Add the sugar, onion powder, garlic powder, salt, pepper, and mustard to the bowl and mix well.
Taste the mixture and adjust the seasoning to your preference.
Chop the hard-boiled eggs into small pieces and fold them into the mixture.
Chop the eggs finely for a smoother texture or coarsely for a chunkier salad.
Cover the bowl and refrigerate the egg salad for at least 1 hour to let the flavors meld.
Refrigerating allows the flavors to develop fully.
Serve the egg salad on your favorite bread, crackers, or as a side dish.
Garnish with fresh herbs like parsley or chives for a pop of color.
