Egg salad with bacon & herbs

The other day I took an Instagram picture of my breakfast, which was pretty much this very concoction, sans the bacon, and it really got my thinking about egg salad.  That and the fact I had 2 dozen Easter eggs to do something with.

I'm a huge egg salad fan anytime of the year and have created my ultimate recipe for this classic.  Lots of herbs, not too much mayo, some cornichons & microgreens to make it a little fancy and some bacon to make it amazing. 

Serves 6

3 slices nitrate-free bacon

6 hard-boiled eggs, peeled
2 ribs celery - finely chopped
1 t. fresh tarragon - minced
1 t. chervil - finely chopped
2 T. chives - finely chopped
2 green onions - whites only, finely chopped
2 T. finely chopped cornichons
1 T. Dijon mustard
2 T. mayonnaise
1/2 t. celery salt
fresh ground pepper

3 English muffins - split
a handful of micro greens or arugula

Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.  Place bacon in a single layer on baking sheet.  Bake 12-15 minutes or until cooked to desired crispness.  Remove from oven & drain on a paper towel.

Cut hard-boiled eggs in half.  Crumble yolks into a large bowl.  Place whites in a food processor & pulse in one second intervals until finely chopped.  Add white to yolks in the bowl.

Add celery, herbs, green onions, cornichons, dijon mustard, mayonnaise, celery salt & pepper to the eggs.  Mix together with a fork mashing lightly.

Toast English muffins.  Top each half with a generous amount of egg salad.  Break bacon slices in half and place on top of each open face English muffin/egg salad combo.  Top with a garnish of micro greens or arugula.