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Deluxe Egg Salad

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

Course Main Course
Cuisine American
Keyword Egg Salad
Prep Time 20 minutes
Servings 8
Author Amanda Rettke


  • 12 eggs
  • 4 tablespoons pickle juice
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon paprika `
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup shallots, diced
  • 1/4 cup cooked bacon, crumbled


  1. In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
  2. 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.
  3. Peel the eggs under water and pat dry with a paper towel and then chop.
  4. 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.