Egg Salad Tartines with Mixed Herbs

2018-05-30T05:21:48+00:00 May 31st, 2018|

I love egg salad. For some reason, it gets a bad reputation, but I cannot figure out why. It’s delicious. And, there are so many different ways to make a great egg salad sandwich, or in this case a tartine.

INGREDIENTS

For the spicy mayonnaise:

  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon hot sauce
  • Freshly ground black pepper

For the egg salad and assembly:

  • 8 large eggs
  • Kosher salt, freshly ground pepper
  • 4 pieces focaccia or slices country-style bread, toasted
  • 2 scallions, very thinly sliced
  • 1/4 cup torn basil leaves
  • 1/4 cup torn dill fronds
  • 2 tablespoons 1/2-inch pieces chives
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Olive oil (for drizzling)

PREPARATION

STEP 1

Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands—1 for pouring and 1 for whisking. Whisk until very smooth.

Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.

STEP 2

Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.

Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.

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