Creamy Egg Salad with Bacon, Shallots, and Watercress

Published March 1, 1999.

Why this recipe works:

We wanted an egg salad recipe that would be creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. We diced the eggs in our egg salad recipe to keep the salad from turning pasty. Then we combined them with mayonnaise (our tasters dismissed ingredients such as… read more

We wanted an egg salad recipe that would be creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. We diced the eggs in our egg salad recipe to keep the salad from turning pasty. Then we combined them with mayonnaise (our tasters dismissed ingredients such as cottage cheese, sour cream, and cream cheese as extraneous), lemon, mustard, red onion, celery, and parsley.

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Makes 2 1/2 cups, enough for 4 sandwiches

Ingredients

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