Fancy Egg Salad

I’m going to make a confession guys, this egg salad is (as the title suggests) fancy and high-maintenance.
Made from a few ordinary ingredients it's more than the sum of its parts: well balanced, with bright fresh flavors, and a texture that spans from rich and creamy to crunchy.
It really has it all.

Of course any great egg salad starts with perfectly boiled eggs, with a just cooked but not chalky yolk and tender whites.
Good cooking technique also guarantees that you don’t get any dark grey rings around the yolks.
Most egg salads tend to be heavy, laden affairs. This one’s not.
It tastes bright and fresh, despite being rich and oh-so.creamy. The secrets are lemon juice and Greek yogurt.

This Fancy Egg Salad is all the proof you ever need that a sandwich made of hard-boiled eggs can be appetizing to both the eyes and the tastebuds.
For the bread I recommend whole grain bread (I used a gluten-free Rustic Country Loaf from BTW Bakery, that is to-die-for) toasted and sliced on the thin side.
Toasting helps deter the sog-factor and the crunch (from the bacon, celery, and shallots) is critical to counter the mush factor of the eggs. Eggs pair beautifully with fresh parsley.
The Greek yogurt and the mayonnaise are just enough to bind the egg mixture together.
All in all a perfect egg salad, just a bit fancy.

Fancy Egg Salad                                                                                                                                           Print this recipe!
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 eggs in a medium saucepan and cover them with cold water by ½ inch. Bring to a gentle 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 eggs 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.

Nutrition facts

One serving yields 119 calories, 9 grams of fat, 2 grams of carbs, and 8 grams of protein.