Egg Salad Tartines

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Chef Deanna made these for our Champagne Brunch class. The perfect spring / summer garden party appetizer, or skip the bread and eat it for lunch!

Egg Salad Tartines

Perfect appetizer for a spring / summer garden party, or just add another slice of bread for a heavenly egg salad sandwich! Recipe by Deanna Fitchat.
Servings: 10 people

Ingredients

Mayonnaise

  • 1 each egg yolk
  • 2 tsp Dijon mustard
  • 1/4 cup MTOO Basil Olive Oil
  • 1/4 cup vegetable oil
  • 4 tsp MTOO Apple Balsamic
  • 1/2 tsp MTOO Sriracha Hot Chile Spice blend
  • salt and pepper to taste

Egg Salad & Assembly

  • 8 large eggs
  • 1 tsp MTOO Lemon Herbs Seasoning
  • 4-8 slices country style bread toasted
  • 1/4 cup basil leaves torn
  • 1/4 cup dill fronds torn
  • 2 tbls chives in 1/2" pieces
  • 1/2 tsp fresh lemon juice
  • 1 tsp MTOO Sicilian Lemon Balsamic Vinegar
  • mtoo white truffle oil for drizzling

Instructions

For the Mayonnaise

  • Combine egg yolk, mustard and 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 cup 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 the vinegar and hot spice blend; 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.

For Egg Salad and Assembly

  • To boil the eggs, put them in a pot of cold water to cover. Bring to a boil. Turn off heat and cover. Let sit on stove covered for 17 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. Chop eggs into large pieces and add just enough mayonnaise to lightly coat. Taste for seasoning. Spoon over bread.
  • Toss scallions, basil, dill, chives and lemon zest in a small bowl. Add lemon balsamic, drizzle with oil and season with salt. Toss to coat. Pile herbs on top of egg. Drizzle with White Truffle Oil. Eat and enjoy.

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