Description
This Deluxe Egg Salad Sandwich is a creamy, flavorful twist on the classic recipe. Made with cream cheese, Dijon mustard, and a touch of pickle juice, it’s elevated even further with crumbled bacon and shallots. Perfect for lunch or a light dinner!
Ingredients
Units
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Egg Salad
- 12 large eggs, hard-boiled and peeled
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp pickle juice
- 1/4 cup shallots, finely chopped
- 1/4 cup bacon, cooked and crumbled
Seasonings
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp celery salt
- 1/4 tsp paprika
Instructions
- Prepare the Eggs:
- Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.
- Make the Creamy Base:
- In a separate bowl, combine softened cream cheese, mayonnaise, Dijon mustard, and pickle juice. Mix until smooth and creamy.
- Combine Ingredients:
- Add the cream cheese mixture to the chopped eggs. Stir in the shallots, bacon, salt, black pepper, celery salt, and paprika. Mix until well combined.
- Assemble the Sandwiches:
- Spread the egg salad mixture onto your choice of bread, toast, or sandwich rolls.
- Serve:
- Serve immediately, or chill for 30 minutes for the flavors to meld.
Notes
- Bread Options: Use whole-grain bread, croissants, or lettuce wraps for variety.
- Add-Ins: Include diced pickles, chives, or shredded cheddar for extra flavor.
- Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
