This egg salad sandwich is a favorite for those who want something full of flavor!
°4 tablespoons pickle juice
°4 oz cream cheese
°2 tsp mayonnaise
°1 tsp Dijon mustard
°1/4 tsp celery salt
°1/4 tsp paprika
°1/4 tsp kosher salt
°1/8 tsp ground black pepper
°1/4 C shallots, dice
°1/4 C cook bacon, mince
In saucepan, layer eggs. Fill with water for 1/2 inch above eggs.
Bring pot to boil, covering also removing from heat. Let stand 14 min. When eggs cook, prepare an ice water bath in bowl. Once the eggs are ready, transfer them to the ice water bath with a slotted spoon. Let cool 1 to 2 minutes.
Peeled eggs under water & dried them with paper towel, & chop them.
Adding chop eggs to mix bowl. Add pickle juice, cream cheese, mayonnaise, Dijon mustard, celery salt, paprika, salt, pepper, shallot and bacon.