Lunch is served with this amazing Deluxe Egg Salad Sandwich!  With this deluxe version, we take a fancy spin on a classic egg salad recipe by adding in a few simple ingredients that take it over the top!  Lunch will never be the same.  If you like this version, be sure to try My Favorite Egg Salad Sandwich!

Deluxe Egg Salad Sandwich

Deluxe Egg Salad Sandwich

There is basic egg salad and then there is a Deluxe egg salad sandwich.  This is one of my favorite ways to make egg salad sandwiches.  Since we have chickens, we always have fresh eggs on hand so, I find myself needing to mix things up when it comes to eggs.  My family loves this version of egg salad so much!  We happened to have some bacon handy when I made this (who doesn’t?) so I crumbled it up and tossed it in.  It completely changes the structure and flavor of the entire dish in such an amazing way!  This is perfect on its own or on some bread, a croissant, or even on toast.

How I Make Hard Boiled Eggs

Add all my eggs to a large pot. Cover with cool tap water. Set on the stove, turn to high heat, and then set a timer for 14 minutes. When the timer goes off, take the pot off the stove and place eggs in cold (ice) water. I start peeling after a couple of minutes. Some folks say the longer they cool the easier they are to peel. And if I am being completely honest, I don’t always use the ice bath. Sometimes I just drain the boiling water and fill with pot with cold tap water.

Now, this method doesn’t work for everyone. Some people’s stoves heat at different speeds and the eggs need more or less time. Sometimes you start off with very cold eggs (I don’t because we don’t refrigerate our eggs) and the eggs need more time. And some folks (like me) grew up with the green discoloration around the yolk and actually prefer a very hard boiled egg! (The green discoloration occurs when eggs have been cooked for too long or at too high a temperature.)

How to Make Deluxe Egg Salad Sandwiches

Egg Salad Sandwich

A classic egg salad for sandwiches is hard-boiled eggs, mayo, and a little salt and pepper. Serve on bread and call it a day. We happen to love it on a croissant. You can serve it on loaf bread and I have heard that some people like to skip the bread and put this in a lettuce wrap too.  We do that occasionally when we make buffalo chicken wraps, so I like the concept!

I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.

If you are a rebel and want a truly loaded egg salad sandwich you could also add:

  • sliced tomato
  • diced jalapeno
  • pickled onions

How Long Does Egg Salad Last

Egg salad will last up to 5 days in the refrigerator. Experts recommend that egg salad should be discarded if left out for more than 2 hours at room temperature. Living on the homestead for as long as I have and enjoying as many BBQ’s as I have, I don’t always listen to the experts. 😉

Just in case you were wondering how much egg salad to make so you don’t have leftovers, try this ratio: 1-2 hard-boiled eggs per person. There’s a little wiggle room in the number of eggs as this recipe is loaded with so many other ingredients.

Deluxe Egg Salad Sandwich Recipe

More Side Dishes

4 from 2 votes

Deluxe Egg Salad

Prep Time 20 minutes
This egg salad sandwich is a favorite for folks who want something packed with flavor!


  • 12 large eggs
  • 4 tablespoons pickle juice
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • ¼ teaspoon celery salt
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper
  • ¼ cup shallots, diced
  • ¼ cup bacon, cooked and crumbled


  • In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
  • Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
  • Peel the eggs under water and pat dry with a paper towel and then chop.
  • Add chopped eggs to a large mixing bowl. Stir in the pickle juice, cream cheese, mayonnaise, dijon mustard, celery salt, paprika, salt, pepper, shallot, and bacon.

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Reader Comments

  1. Most comments on any recipe site usually go:

    ” I made this recipe as written but I added ten or twenty other things to it. Now it tastes the way I like it.”

  2. 3 stars
    I made the recipe as is, but it lacked flavor even after adjusting the seasonings. I finally added sweet pickle relish, and then it tasted like the average egg salad.

    1. You can adjust seasonings to your preference. It would be irresponsible to share a recipe that is too salty, too spicy, too seasoned for the average reader. If you have specific tastes you will know how to adjust recipes to meet your own needs.

    2. I agree Jennifer. It was described as “packed with flavor” but not so much. You can make a flavorful dish that’s still appealing to most people without adding too much salt and heat.

      1. “without adding too much salt and heat” = literally the definition of packed with flavor. If you remove the salt and heat it is flavorless. Everyone has different tastes and preferences, please adjust recipes to fit YOUR specific tastes.

  3. Hi, Mom would make me steamed eggs on toast and taught me the way to do it.
    Butter a fry pan as to fry eggs. Place eggs in pan and begin to fry. As soon as the eggs turn white on the pan place enough water in pan to cover eggs well and cover. Don’t use too much heat. Toast bread and place on plate. When the steamed eggs are all white spoon the water on the toast to soften. Butter toast is optional. Place eggs on toast and enjoy. Salt and pepper as desired. I,ve traveled the country over and no one knew how to make steamed eggs on toast. The toast must be softened with the egg water.
    Try it and let me know what you think. They are my favorite.

    1. That’s what my Mom called a coddled egg except it used milk instead of water. I was very ill with a kidney infection and stayed very sick to my stomach and this is one thing I could keep down The thoughts of it still makes me nauseous.

  4. Looks delicious! What kind of pickle juice do you recommend? I have on hand; dill, sweet and bread and butter.

      1. Sweet salad cubes pickles is what we’ve always used in egg salad and deviled eggs. Maybe try that and see how you like it! Yes, the pickles and a little juice. YUMMY 😋

    1. Add chopped eggs to a large mixing bowl. Stir in the pickle juice, cream cheese, mayonnaise, dijon mustard, celery salt, paprika, salt, pepper, shallot, and bacon

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