Bacon & Egg Salad on Rye Toast

Step 1

Preheat the oven to 375°F. Lay the bacon onto a sheet pan lined with parchment paper. Roast for 25-30 minutes, or until the bacon is crisp. Transfer the bacon to a plate lined with paper towels to drain.

Step 2

Meanwhile, bring a medium pot of water to a boil. Gently place the eggs into the boiling water. Boil for 10 minutes. Transfer the eggs to a bowl of ice water. Let cool. Crack the eggs. Cut them into quarters lengthwise, and then into half crosswise.

Step 3

Combine the mayonnaise, dijon mustard, lemon zest, lemon juice, garlic, paprika, coriander, and cayenne pepper in a large mixing bowl. Whisk to combine. Fold in the eggs, celery, green onions, radishes, dill, and chives.

Step 4

Roughly chop the bacon. Fold ¾ of it into the egg salad. Season with salt and black pepper to taste.

Step 5

Distribute the watercress onto the toasted bread. Spoon a large mound of egg salad over top. Garnish with the remaining bacon and any extra herbs.