EGG SALAD TARTINE

Elevate your egg salad and make these lemony, mustardy, herby tartines for your next breakfast!

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Makes: 4 servings                                                                                         Takes: 15 minutes

EGG SALAD TARTINE

Adapted from Bon Appetit.
Makes: 4 servings
Takes: 15 minutes

Aoili

• 1 large egg yolk
• 2 teaspoons Dijon mustard
• Kosher salt
• ¼ cup olive oil
• ¼ cup vegetable oil
• 4 teaspoons apple cider vinegar
• ​Freshly ground black pepper

Egg Salad:​

• 8 large eggs
• 4 slices of bread, toasted
• Handful of herbs, chopped (basil, dill, chives or scallions)
• 1 teaspoon fresh lemon juice

1. ​Set a large saucepan of water to boil.​

​Aioli

1. Anchor a medium bowl by setting it on a dish towel, which will allow you to whisk while pouring. Whisk egg yolk, mustard, and a pinch of salt in until smooth.
2. Pour both olive and vegetable oils into yolk mixture, drop by drop at first, then in a slow steady stream until all the oil has been added, whisking the entire time. Whisk in vinegar and season with salt and pepper. Set aside.

Egg Salad

1. Gently lower eggs into a large saucepan of boiling water, lower the heat, cover and simmer for exactly 9 minutes.
2. Immediately transfer eggs with a slotted spoon to a bowl of ice water. Drain, peel eggs and pat dry. Tear eggs into large pieces and add to aioli. Gently fold just to coat and spoon over toasted bread.
3. Top with whatever herbs you have around. Finish with a squirt of lemon juice, and salt and pepper to taste.