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
Scale
- 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
