Egg Salad Tartines
Mayonnaise: Combine egg yolk, mustard, and a pinch of 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 whis…
- Cook1 h
- Total1 h
- Serves1
- LevelAdvanced
Ingredients
- 1 For Mayonnaise:
- 2 tsp. large egg yolk
- 4 tbsp. Dijon Mustard
- 4 tbsp. kosher salt
- 4 tsp. olive oil
- 1 tsp. vegetable oil
- 4 apple cider vinegar
- 4 hot sauce
- 2 freshly ground black pepper
- 10 Egg Salad and Assembly:
- 1 tsp. large eggs
- 1 tsp. kosher salt, freshly ground pepper
- slices toasted keto bread
- scallions, very thinly sliced
- basil leaves
- torn dill fronds on your taste
- finely grated lemon zest
- fresh lemon juice
- olive oil (for drizzling)
Preparation
- Mayonnaise: Combine egg yolk, mustard, and a pinch of 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. 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.
- Egg Salad: 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 overbread. Toss scallions, basil, dill, 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.
