Creamy Bacon And Egg Pasta Salad

• 6 None eggs, at room temperature
• 18 oz shell pasta
• 5 slices bacon, chopped
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp lemon juice
• 2 None anchovy fillets, drained, finely chopped
• 1 clove garlic, minced
• 1 tbsp dijon mustard
• 3 oz Parmesan cheese, shaved
• 2.5 oz shredded chicken
• 2 stalks celery, thinly sliced
• 4 leaves romaine lettuce, coarsely shredded
• 3 None green onions, thinly sliced on a bias

1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and quarter.
2. Meanwhile, cook pasta in boiling salted water 10-12 mins, or until tender. Drain. Rinse under cold water. Transfer to a large bowl.
3. Heat a large frying pan over medium heat. Cook bacon, stirring, for 4 mins, or until crisp. Drain on paper towels.
4. Whisk together mayonnaise, sour cream, lemon juice, 1 tbsp warm water, anchovies, garlic and mustard.
5. Add 1/2 the Parmesan, 1/2 the bacon, chicken, celery, lettuce and onions to pasta. Drizzle mayonnaise mixture over top and toss to combine. Top with quartered eggs and remaining bacon and Parmesan.

eggs, shell pasta, bacon, mayonnaise, sour cream, lemon juice, anchovy, clove garlic, mustard, parmesan cheese, chicken, stalks celery, romaine lettuce, green onions

Taken from recipes-plus.com/api/v2.0/recipes/23517 (may not work)