Ingredients :
- 12 eggs, hard boiled
- ½ cup mayonnaise
- 1 teaspoon mustard
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup green onion, diced
- ¼ cup cooked bacon, crumbled
- 2 tablespoons chopped shallot, for garnish (optional)
- Bread for Serving
Instructions :
- 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 mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon.
- Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich.)
