Deluxe Egg Salad
This egg salad sandwich is a favorite for folks who want something packed with flavor!
Servings: 8
Ingredients
- 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
- ⅛ teaspoon ground black pepper
- ¼ cup shallots, diced
- ¼ cup bacon, cooked and crumbled
Instructions
- 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.