Egg Salad Sandwiches with Mixed Herbs
These open faced egg salad sandwiches, or tartines, make a great lunch or appetizer for a gathering. They are surprisingly light, yet packed with flavor. Use a homemade lemony mayonnaise for the best flavor (and to impress your friends), see recipe for basic mayonnaise under recipe tab, or purchase a pre-made lemon/tarragon mayo.
- 8 large eggs
- Kosher salt
- fresh ground pepper
- 4 slices or country-style bread or focaccia, toasted
- 2 tablespoons lemon zest mayonnaise
- 2 scallions, thinly sliced
- ¼ cup torn basil leaves
- ¼ cup torn dill fronds
- 2 teaspoons chopped chives
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- fine EVOO (extra virgin olive oil) for drizzling
Hard boil eggs by placing them in large saucepan, cover (just over 1 inch above eggs) with water and place on medium-high heat until they boil. As soon as water is boiling, remove from heat and let stand for 15 minutes. Prepare ice/water bath. After the 15 minutes, remove the eggs from saucepan and place immediately in ice bath for 5 minutes. Gently peel by cracking eggs on countertop, rolling between hands then peeling under running water.
Tear or gently cut eggs into large pieces and add to mayonnaise.
Gently fold to coat.
Season with salt and pepper.
Spoon over toasted bread.
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 eggs.