Step 1

In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.

Step 2

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.

Step 3

Peel the eggs under water and pat dry with a paper towel and then chop.

Step 4

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.