“Radio” Pimiento & Walnut Egg Salad

Prep Time
10 min.
Cook Time
8 min.
Recipe by: Dawn Lopez

See how to take your classic egg salad to the next level just in time to fill back to school lunch boxes.

Make This Recipe


6 Eggland’s Best Eggs, Hard Cooked

4 oz Cream Cheese, Softened

2 tbsp Mayonnaise

¼ cup Diced Pimientos, Drained Well

2 tbsp Walnuts, Chopped Finely

½ tsp Salt


  1. Separate the yolks from the hard cooked eggs.
  2. In a medium sized bowl, add the yolks and mash them completely with a fork.
  3. Then, add in the cream cheese, mayonnaise and salt and mix until everything is fully blended.
  4. Use your hands to crumble the egg whites into small pieces and then add into the yolk mixture and blend completely.
  5. Gently fold in the walnuts and pimientos until blended. Don’t over mix.
  6. Use mixture as sandwich filling or in a salad.
  7. Best enjoyed on the same day.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 277
Fat 24g
Saturated Fat 9g
Cholesterol 311mg
Sodium 532mg
Carbohydrates 3g
Dietary Fiber 0g
Protein 12g