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Deluxe Egg Salad Sandwich
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.
Ingredients
- 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
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.
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