Egg salad sandwiches might seem, well, pretty basic, right? But then you try this deluxe version and—boom—it’s like discovering an unexpected plot twist in your favorite series. I remember whipping this up during a random Tuesday lunch, just expecting a regular bite, and it ended up feeling like a culinary epiphany.
Steps
- Arrange 12 large eggs in a single layer in a large pot. Add enough water to cover the eggs by about half an inch.
- Bring the water to a boil, then cover the pot and remove it from the heat. Allow the eggs to sit in the hot water for 14 minutes.
- While the eggs are cooking, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water using a slotted spoon and let them cool for 1 to 2 minutes.
- Peel the cooled eggs under water, then pat them dry with a paper towel. Chop the eggs into small pieces.
- In a large mixing bowl, combine the chopped eggs with 4 tablespoons of pickle juice, 4 ounces of softened cream cheese, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard.
- Season the mixture with ¼ teaspoon each of celery salt, paprika, kosher salt, and ? teaspoon of ground black pepper. Add ¼ cup of diced shallots and ¼ cup of cooked, crumbled bacon.
- Mix all the ingredients thoroughly until well combined. Serve the egg salad on your choice of bread, croissant, or in a lettuce wrap.
Ingredients
- 12 large eggs
- 4 tablespoons pickle juice
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon celery salt
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ? teaspoon ground black pepper
- ¼ cup diced shallots
- ¼ cup cooked and crumbled bacon
FAQ
- How can I make hard-boiled eggs easily?
- To make hard-boiled eggs, place them in a pot and cover with cool water. Heat on high for 14 minutes, then transfer the eggs to cold ice water. Peel them after a couple of minutes. This method may vary if your stove heats differently or if you use very cold eggs.
- What are some variations to the classic egg salad sandwich?
- Besides the traditional hard-boiled eggs, mayo, salt, and pepper, you can enhance your egg salad with sliced tomato, diced jalapeño, or pickled onions for a more loaded version.
- How long can I store egg salad in the fridge?
- Egg salad can be stored in the refrigerator for up to 5 days. It’s advisable to discard it if left out at room temperature for more than 2 hours.
- What’s the recommended ratio of eggs per person for egg salad?
- A good guideline is to use 1-2 hard-boiled eggs per person, considering the other ingredients that add volume to the salad.
- What types of bread can I use for an egg salad sandwich?
- Egg salad is versatile and can be enjoyed on croissants, loaf bread, or even in a lettuce wrap for a low-carb option.
Tips
- Perfectly Cooked Eggs: Adjust boiling times based on your stove’s heat settings and the initial temperature of the eggs. Experiment to find the right time for your preferred level of doneness, especially if you like a firmer yolk with the characteristic green ring.
- Chilling and Peeling: While an ice bath makes eggs easier to peel, it’s not always necessary. If you skip the ice bath, ensure you cool the eggs under running cold tap water to prevent overcooking.
- Enhance with Add-Ins: For an extra flavorful egg salad, consider adding diced jalapenos, sliced tomatoes, or pickled onions. These additions can elevate the sandwich to a more gourmet experience.
- Serving Versatility: While a classic choice is to serve the egg salad on a croissant or bread, consider using lettuce wraps for a lighter option. This can be a refreshing alternative, especially for those seeking a low-carb meal.
Equipment
- Large Pot – For boiling the eggs.
- Slotted Spoon – For transferring the eggs to the ice water bath.
- Large Mixing Bowl – For mixing the egg salad.
- Ice Water Bath Bowl – A large bowl to cool the eggs quickly.
- Egg Slicer or Chopper – For chopping the eggs evenly and quickly.
- Measuring Spoons – For measuring ingredients like mayonnaise, dijon mustard, and spices.
