Saturday, April 26, 2014
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.
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.