Lunch is served with this amazing deluxe egg salad sandwich! With this deluxe version, we're putting a classic twist on an egg salad recipe by adding a few simple ingredients to top it off. Lunch will never be the same. If you like this version, be sure to try my favorite egg salad sandwich!

* Ingredients :

° 12 eggs
° 4 tablespoons of pickle juice
° 4 ounces of cream cheese, room temperature
° 2 tablespoons of mayonnaise
° 1 teaspoon of Dijon mustard
° 1/4 teaspoon celery salt
° 1/4 teaspoon paprika
° 1/4 teaspoon kosher salt
° 1/8 teaspoon ground black pepper
° 1/4 cup shallots, diced
° 1/4 cup cooked bacon, minced

* Preperation :

In a large saucepan, layer the eggs. Fill with water about 1/2 inch above the eggs.
Bring the pot to a boil, cover and remove from the heat. Let stand 14 minutes. While the eggs cook, prepare an ice water bath in a large bowl. Once the eggs are ready, transfer them to the ice water bath with a slotted spoon. Let cool for 1 to 2 minutes.
Peel the eggs under water and dry them with a paper towel, then chop them.
Add the chopped eggs to a large mixing bowl. Add the pickle juice, cream cheese, mayonnaise, Dijon mustard, celery salt, paprika, salt, pepper, shallot and bacon.