Fancy Egg Salad

Fancy Egg Salad

Adapted from NYTCooking

Ingredients

Serves 4

4 eggs

1 tablespoon chopped fresh parsley

1 tablespoon capers, roughly chopped

1 small shallot, finely chopped

2 slices of bacon, cooked until crisp and crumbled

1 tablespoon Greek yogurt

1 tablespoon mayonnaise (make your own mayonnaise with this recipe)

1 teaspoon lemon juice

Salt and pepper to taste

Directions

Put egg in medium saucepan and cover them with cold water by ½ inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 8 minutes.

When the egg are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.

Peel the eggs and roughly chop them.

Toss the eggs in a medium bowl with parsley, capers, shallots, and bacon. Then add Greek yogurt, mayo, and lemon juice and mix well.

Take a taste and season with salt and pepper.

Serve with toasted fresh bread, on hearts of romaine, endive or in a salad.