This creamy egg salad sandwich is a comforting classic, elevated with cream cheese, Dijon mustard, and a hint of paprika. Perfect for sandwiches, crackers, or lettuce wraps, it’s a quick and versatile recipe that’s sure to please.
Why You’ll Love This Recipe
- Rich and creamy: The addition of cream cheese makes this egg salad ultra-luxurious and satisfying.
- Easy to make: Ready in just 15 minutes with simple ingredients.
- Customizable: Adjust the flavors and textures to your liking with various mix-ins.
- Great for meal prep: Make ahead for an easy grab-and-go lunch or snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 large hard-boiled eggs, peeled and chopped
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- ¼ cup shallots, finely chopped
- ¼ cup pickle juice
- ¼ cup cooked bacon, crumbled
- ¼ tsp kosher salt
- ¼ tsp celery salt
- ⅛ tsp ground black pepper
- ¼ tsp paprika
Directions
- Prepare the Eggs: Peel and chop the hard-boiled eggs into small pieces.
- Make the Dressing: In a large mixing bowl, combine the cream cheese, mayonnaise, Dijon mustard, pickle juice, kosher salt, celery salt, black pepper, and paprika. Whisk until smooth and creamy.
- Mix the Salad: Add the chopped eggs, shallots, and crumbled bacon to the bowl. Gently fold the mixture until everything is evenly coated.
- Serve: Spread the egg salad on your favorite bread for a sandwich, or serve with crackers, in wraps, or over a bed of lettuce.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: None (assuming eggs are pre-boiled)
- Total Time: 15 minutes
Variations
- No cream cheese: Substitute Greek yogurt or additional mayonnaise for a lighter version.
- Make it spicy: Add a dash of hot sauce or chopped jalapeños for a kick.
- Add crunch: Mix in diced celery, chopped bell peppers, or sliced radishes for added texture.
- Herb it up: Stir in fresh dill, parsley, or chives for extra flavor.
- Keto-friendly: Skip the bread and serve on lettuce leaves or as a topping for avocado halves.
Storage/Reheating
- Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is best served cold or at room temperature, so reheating is not necessary.
FAQs
1. Can I use a different type of mustard?
Yes, you can substitute Dijon mustard with yellow mustard or whole-grain mustard based on your preference.
2. How can I make this egg salad dairy-free?
Replace the cream cheese with a dairy-free cream cheese alternative or omit it entirely, adding more mayonnaise to achieve the desired creaminess.
3. Can I boil the eggs in advance?
Yes, hard-boil the eggs up to 5 days in advance and store them in the refrigerator until ready to use.
4. What’s the best bread for egg salad sandwiches?
Soft sandwich bread, croissants, or sourdough are excellent options for this recipe.
5. Can I skip the bacon?
Yes, the bacon is optional. You can omit it or replace it with turkey bacon or a plant-based bacon alternative.
6. How do I prevent the egg salad from becoming watery?
Make sure to drain the pickle juice thoroughly, and avoid over-mixing the eggs to maintain a good texture.
7. Can I add cheese to the sandwich?
Of course! Add slices of cheddar, Swiss, or provolone cheese for extra richness.
8. Can I freeze egg salad?
Freezing is not recommended as the mayonnaise and cream cheese may separate when thawed, affecting the texture.
9. Can I use a food processor to chop the eggs?
Yes, but pulse gently to avoid over-processing the eggs into a paste.
10. How do I lighten the recipe?
Use light mayonnaise and low-fat cream cheese, or replace half the mayonnaise with Greek yogurt for a healthier option.
Conclusion
This creamy egg salad sandwich recipe is a delicious and versatile dish that’s perfect for any meal or occasion. With rich flavors and a luscious texture, it’s easy to customize to suit your tastes. Make it ahead for a quick and satisfying bite that everyone will love!
Print
Creamy Egg Salad Sandwich Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This creamy egg salad recipe is the ultimate comfort food, made with cream cheese, Dijon mustard, and a hint of paprika. Perfect for sandwiches or a light lunch, this gluten-free classic is rich, flavorful, and easy to prepare.
Ingredients
- Protein:
- 12 large hard-boiled eggs, peeled and chopped
- 1/4 cup cooked and crumbled bacon (optional for added flavor)
- Produce:
- 1/4 cup shallots, finely chopped
- Condiments:
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp pickle juice
- Dairy:
- 4 oz cream cheese, softened
- Baking & Spices:
- 1/4 tsp kosher salt
- 1/4 tsp celery salt
- 1/8 tsp ground black pepper
- 1/4 tsp paprika (plus more for garnish, optional)
Instructions
- Prep the Eggs:
- Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.
- Make the Dressing:
- In a medium bowl, combine softened cream cheese, mayonnaise, Dijon mustard, pickle juice, kosher salt, celery salt, black pepper, and paprika. Mix until smooth and creamy.
- Assemble the Egg Salad:
- Add the chopped shallots and crumbled bacon (if using) to the eggs. Pour the dressing over the eggs and gently mix until everything is evenly coated.
- Serve:
- Spoon the egg salad onto your favorite gluten-free bread or enjoy it as a lettuce wrap for a low-carb option. Garnish with a sprinkle of paprika, if desired.
Notes
- For extra crunch, add diced celery or chopped pickles to the salad.
- The cream cheese makes the salad rich and creamy, but you can substitute it with Greek yogurt for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich, Lunch
- Method: No-Cook
- Cuisine: American
Find it online: https://yumandjoy.com/egg-salad-sandwich/
