Description
This Deluxe Egg Salad Sandwich is a rich and flavorful twist on the classic! Perfect for Easter lunch, brunch, or a light meal, this creamy egg salad is packed with bacon, cream cheese, shallots, and a hint of Dijon mustard. Serve it on croissants, toast, or enjoy it on its own for a delicious and satisfying dish.
Ingredients
Units
Scale
Meat
- 1/4 cup bacon, cooked and crumbled
Produce
- 1/4 cup shallots, finely chopped
Refrigerated
- 12 large eggs, hard-boiled and chopped
Condiments
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- 4 tablespoons pickle juice
Baking & Spices
- 1/8 teaspoon black pepper, ground
- 1/4 teaspoon celery salt
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
Dairy
- 4 ounces cream cheese, softened
Instructions
- Boil the Eggs: Hard-boil the eggs, then transfer them to an ice bath. Once cooled, peel and chop them.
- Prepare the Mixture: In a large mixing bowl, combine cream cheese, mayonnaise, pickle juice, Dijon mustard, and seasonings (salt, celery salt, paprika, and black pepper). Mix until smooth.
- Add the Eggs & Bacon: Gently fold in the chopped eggs, shallots, and crumbled bacon. Stir until well combined.
- Chill & Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Assemble the Sandwich: Serve on your choice of bread, croissants, or toast. Enjoy!
Notes
- For a crunchier texture, add diced celery.
- Adjust pickle juice for tanginess.
- Best served chilled for enhanced flavor.
- Store in an airtight container in the fridge for up to 3 days.
