Egg salad tartines with mixed herbs

Indulge in delectable egg salad tartines bursting with mixed herbs. A harmonious blend for your taste buds. Perfect for a light and flavorful meal.

Ingredients:

• 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
• 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)

Instructions:

1. Mix egg yolk, mustard, and a pinch of salt in a medium bowl. Secure the bowl by placing it in a saucepan lined with a towel, giving you the freedom to use both hands - one for pouring and the other for whisking. Whisk until the mixture is very smooth.
2. Combine olive oil and vegetable oil in a measuring cup and gradually pour it into the yolk mixture - start with drops, then continue in a slow, steady stream as the mixture thickens, until you've added all the oil. Whisk in vinegar and hot sauce; season with salt and pepper. If needed, make the mayo thinner by adding water gradually, a teaspoon at a time, until it reaches the desired consistency.
3. Carefully place eggs into a large saucepan of boiling salted water and cook them at a gentle simmer for 9 minutes. Immediately move the eggs to a bowl of ice water using a slotted spoon and stir until they are cool enough to handle, which takes about 1 minute. Drain, pat dry, and then peel the eggs. Break the eggs into large pieces and mix them with the mayonnaise. Gently fold to coat the eggs; season with salt and pepper. Spoon the mixture over bread.
4. Mix scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss the ingredients to coat them. Place the herbs on top of the egg mixture.

Summary:

• Calories: 2298 kcal
• Fat: 182 g
• Protein: 75 g
• Carbs: 91 g
• Potassium: 1033 mg
• Magnesium: 118 mg