Bacon & Egg Salad on Rye Toast

bacon & egg salad in a creamy dressing with herbs and crunchy vegetables on toasted rye bread

yield: 8 small toasts or 4 large toasts


  • ½ lb raw bacon
  • 8 eggs
  • ½ cup mayonnaise
  • 1 tbsp dijon mustard
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 2 cloves garlic, grated
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ⅛ tsp cayenne pepper
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • 2 radishes, thinly shaved on a mandolin
  • 2 tbsp chopped fresh dill
  • 2 tbsp minced fresh chives
  • kosher salt
  • freshly cracked black pepper
  • 2 cups watercress
  • 8 slices rye bread, toasted*


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


For the bread, I bought a fresh loaf of dark rye bread and sliced it into 8 slices (approximately ½” thick). The loaf was only about 5 inches in diameter, so it resulted in fairly small toasts. If you use a loaf of rye sandwich bread that’s larger in diameter, you’ll most likely have enough egg salad for 4 slices.

To toast the bread, my favorite way is to toast it in olive oil. Heat a skillet over medium heat and drizzle a generous amount of olive oil to coat the bottom. Once hot, work in batches to toast the bread for a couple of minutes per side until crisp. Transfer the toast out of the skillet and season with a pinch of salt. Repeat until all of the bread is toasted. Or, you can always just toast the bread in a toaster.