Ingredients

The following ingredients have 4 Servings
  • 12 large eggs
  • 4 tablespoons pickle juice
  • 4 ounces cream cheese, ( room temperature)
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • ¼ teaspoon celery salt
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup shallots, ( diced)
  • ¼ cup bacon, (cooked and crumbled)

Instruction

  • In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
  • Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
  • Peel the eggs under water and pat dry with a paper towel and then chop.
  • Add chopped eggs to a large mixing bowl. Stir in the pickle juice, cream cheese, mayonnaise, dijon mustard, celery salt, paprika, salt, pepper, shallot, and bacon.