Egg Salad Tartines With Mixed Herbs

Ingredients

• •1 whole large egg yolk
• •2 teaspoons Dijon mustard
• •1 pinch Kosher salt
• •¼ cup olive oil
• •¼ cup vegetable oil
• •4 teaspoons apple cider vinegar
• •½ teaspoon hot sauce
• •1 pinch Freshly ground black pepper
• •8 whole large eggs
• •1 pinch Kosher salt, freshly ground pepper
• •4 pieces focaccia or slices country-style bread, toasted
• •2 whole scallions, very thinly sliced
• •¼ cup torn basil leaves
• •¼ cup torn dill fronds
• •2 tablespoons 1/2-inch pieces chives
• •½ teaspoon finely grated lemon zest
• •1 teaspoon fresh lemon juice
• •1 tablespoon Olive oil (for drizzling)

Cooking Instructions

1. 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.

   5 min

2. 2.

   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.

   10 min

3. 3.

   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.

   15 min

4. 4.

   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.

   5 min