CREAMY EGG SALAD WITH BACON, SHALLOTS, AND WATERCRESS

CREAMY EGG SALAD WITH BACON, SHALLOTS, AND WATERCRESS image

Categories Egg

Number Of Ingredients 8

4 slices bacon (about 4 ounces), cut ino 1/4-inch pieces
2 large shallots, chopped medium
6 large eggs
1/4 cup mayonnaise
1 tablespoon minced fresh parsley leaves
1/4 cup watercress, leaves chopped coarse
2 teaspoons Dijon mustard
2 teaspoons lemon juice

Steps:

1. In medium skillet over medium heat, fry bacon until brown and crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towel; pour off all but 1 tablespoon of fat from pan. Add shallots and sauté until softened and browned, about 5 minutes. 2. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. 3. Mix all ingredients, including bacon and shallots, together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)