Bacon & Egg Salad on Rye Toast

Bacon & Egg Salad on Rye Toast
✓½ lb raw bacon
✓8 eggs
✓½ cup mayonnaise
✓1 tbsp dijon mustard
✓½ tsp lemon zest
✓2 tsp lemon juice
✓2 cloves garlic, grated
✓½ tsp paprika
✓¼ tsp ground coriander
✓⅛ tsp cayenne pepper
✓2 stalks celery, finely diced
✓2 green onions, thinly sliced
✓2 radishes, thinly shaved on a mandolin
✓2 tbsp chopped fresh dill
✓2 tbsp minced fresh chives
kosher salt
freshly cracked black pepper
✓2 cups watercress
✓8 slices dark rye bread, toasted
  • Preheat the oven to 375°F. Lay the bacon onto a sheet pan lined with parchment paper. Roast for 35 minutes, or until the bacon is crisp. Transfer the bacon to a plate lined with paper towels to drain.
  • Meanwhile, bring a medium pot of water to a boil. Gently place the eggs into the boiling water. Boil for 10 minutes. Transfer the eggs to a bowl of ice water. Let cool. Crack the eggs. Cut them in half lengthwise, and then into thirds crosswise.
  • Combine the mayonnaise, dijon mustard, lemon zest, lemon juice, garlic, paprika, coriander, and cayenne pepper in a large mixing bowl. Whisk to combine. Fold in the eggs, celery, green onions, radishes, dill, and chivesRoughly chop the bacon.
  • Fold ¾ of it into the egg salad. Season with salt and black pepper to taste.
  • Distribute the watercress onto the toasted bread. Spoon a large mound of egg salad over top. Garnish with the remaining bacon and any extra herbs.

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