Egg Salad Tartines with Mixed Herbs

Easy Egg Salad Tartines with Herbs is a light and refreshing dish that features hard-boiled eggs mixed with mayonnaise, mustard, relish and fresh herbs and spread over toasted bread. It can be served as a snack, appetizer or light meal, with salad or fruit on the side. This dish is a great way to use up leftover eggs and enjoy the flavors of spring

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Course: Breakfast, Lunch

Cuisine: French

Keyword: egg slad, mixed herbs, tartine

Prep Time: 25

Cook Time: 22

Total Time: 30

Servings:

Calories: 558kcal

Equipment

Ingredients

Mayo:
1 large egg yolk
2 tsp Dijon mustard
Kosher salt
¼ cup olive oil
¼ cup EVOO oil
4 tsp apple cider vinegar
½ tsp hot sauce
Freshly ground black pepper
8 large eggs
Kosher salt freshly ground pepper
4 slices crusty bread toasted, or focaccia
2 scallions thinly sliced
¼ cup torn basil
¼ cup torn dill
2 Tbsp ½-inch pieces chives
½ tsp finely grated lemon zest
1 tsp fresh lemon juice
EVOO for drizzling

Instructions

If Making Mayo:
Start by whisking the egg yolk, mustard, and a pinch of salt in a medium bowl until you get a very smooth mixture. You can stabilize the bowl by putting it inside a saucepan with a towel at the bottom. This will free up one hand for pouring and the other for whisking.
Combine the olive and vegetable oils in a measuring glass. Slowly pour the oil into the yolk mixture, beginning with a few drops and then adding more in a continuous stream as the mixture becomes thicker.
Add vinegar and hot sauce and whisk well; season with salt and pepper to taste. If the mayo is too thick, add water by the teaspoon until it reaches a spoonable consistency.
For the Eggs:
Bring a large saucepan of water to a boil, then carefully add the eggs. Keep the water simmering and cook the eggs for 7-9 minutes.
Use a slotted spoon to transfer the eggs to a bowl of ice water and stir them until they are cool enough to handle, about 1 minute. Drain the water, dry the eggs, and peel them.
Break the eggs into large pieces and mix them with mayonnaise. Season with salt and pepper to taste. Serve on bread.
In a small bowl, combine scallions, basil, dill, chives, and lemon zest. Drizzle oil over the mixture and add lemon juice and salt. Toss everything well. Top the egg with the herb salad.

Nutrition