Egg mayonnaise usually involves incorporating chopped hard-boiled eggs, mayonnaise and seasoning. The protein-packed sandwich filling can be found in supermarkets, but making the recipe from scratch often results in a more flavourful result. Traditionally, egg mayonnaise consists of eggs, mayonnaise, seasonings and perhaps some watercress for added crunch.

However, swapping one key ingredient for an unusual alternative could make the recipe creamier. In Poland, creamy-style egg salads don't include mayonnaise but instead use cream cheese, which is then paired with chopped onion and butter.

This easy recipe from All Recipes takes 10 minutes to prepare if you already have hard-boiled eggs ready to go.

Fans of the recipe, describe the end result as "super creamy" and "absolutely delicious" with one user describing the cream cheese as a "wonderful substitute to the 'usual' mayo".

Some fans suggested adding mustard or horseradish for an extra kick of flavour, while others suggest adding more eggs to the recipe for a chunky filling.

Polish egg salad recipe

Ingredients

One package cream cheese, softened

One tablespoon butter, softened, or more to taste

Four hard-boiled eggs, chopped

One small onion, chopped

salt and ground black pepper to taste

One tablespoon chopped fresh parsley, or to taste

Method

1. Mix the cream cheese and butter in a bowl and mash with a fork. If the mixture is too thick, add more softened butter.

2. Add the eggs and onion and mix together until incorporated. Season with salt and pepper and serve with parsley or your toppings of choice.

Boiling eggs

If you need to boil your eggs, fill a saucepan a third of the way with cold water and place the eggs at the bottom.

Add more water until the eggs are completely covered by at least an inch of water.

Leave the pan uncovered and turn the heat up to high, bringing the water to a rolling boil.

The eggs will be cooked after around 10 minutes.

Remove the hot water from the pan using a colander and run the eggs under cold water. Alternatively, add your eggs to a large bowl of ice water.

Either store the eggs for later use or peel them immediately to add to your egg mayonnaise.