Herby Egg Salad On Toast
a simple egg salad tossed in a dijon & caper vinaigrette with shallots and lots of herbs, served over toasted or grilled bread
servings: 2
Ingredients
Scale
- 4 eggs
- 2 tsp dijon mustard
- 1 tsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp capers
- kosher salt
- freshly cracked black pepper
- 1 shallot, very thinly sliced
- 2 sprigs tarragon, leaves picked
- 2 tsp minced chives
- 2 large (½”) slices crusty bread, grilled or toasted
- 4 basil leaves, torn
- flaky sea salt (optional)
Instructions
- Bring a small pot of water to a boil. Gently drop the eggs into the pot. Boil for 10 minutes. Transfer the eggs to a bowl of ice water and allow to fully cool. Crack and peel the eggs. Slice them into quarters.
- In a mixing bowl, whisk together the dijon mustard and white wine vinegar. Drizzle in the olive oil, whisking continuously. Stir in the capers. Season with a pinch of salt and freshly cracked black pepper to taste.
- Add the eggs, shallots, tarragon leaves, and chives to the bowl. Toss gently until combined. Mound the egg salad onto the grilled or toasted bread. Garnish with the basil, a pinch of flaky sea salt, and more freshly cracked black pepper.