Egg salad tartines with mixed herbs
Indulge in the delightful flavors of egg salad tartines adorned with a medley of fresh mixed herbs. Enjoy a burst of culinary bliss in every bite!
Ingredients:
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- Kosher salt
- ¼ cup olive oil
- ¼ cup vegetable oil
- 4 teaspoons apple cider vinegar
- ½ teaspoon hot sauce
- Freshly ground black pepper
- 8 large eggs
- Kosher salt, freshly ground pepper
- 4 slices country-style bread, toasted, or focaccia
- 2 scallions, very thinly sliced
- ¼ cup torn basil leaves
- ¼ cup torn dill fronds
- 2 tablespoons ½-inch pieces chives
- ½ teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- Olive oil (for drizzling)
Instructions:
- Mix together 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, which will give you the advantage of having 2 hands available - one for pouring and one for whisking. Whisk until the mixture is very smooth.
- Blend olive oil and vegetable oils in a measuring cup and drizzle into the yolk mixture slowly, starting with drops and then gradually increasing to a steady stream as the mixture thickens, until all the oil has been incorporated. Stir in vinegar and hot sauce; season with salt and pepper. If needed, slightly thin the mayo with water, adding a small amount at a time until it reaches a loose enough consistency to fall off a spoon.
- Carefully place the eggs into a large saucepan of boiling salted water, and cook with an active simmer for 9 minutes. Immediately transfer the eggs to a bowl of ice water using a slotted spoon and stir until they are cool enough to handle, which should take about 1 minute. Drain, pat dry, and peel the eggs. Tear the eggs into large pieces and add them to the mayonnaise. Gently fold to coat them; season with salt and pepper. Spoon the mixture over bread.
- Combine scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss until well coated. Arrange the herbs on top of the egg.
Summary:
- Calories: 2034 kcal
- Fat: 168 g
- Protein: 67 g
- Carbs: 64 g
- Potassium: 932 mg
- Magnesium: 120 mg