Egg Tartine with Scallions + Herbs

Egg Tartine with Scallions + Herbs

Serves 4 adapted from Bon Appetit 


Mayonnaise Dressing
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
½ teaspoon hot sauce
Kosher Salt + Freshly ground black pepper

Egg Salad
8 large eggs
4 slices country-style bread, toasted
2 scallions, sliced
¼ cup torn dill fronds
1/4 cup chives, chopped
½ teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Olive oil
Kosher salt, freshly ground pepper


Mayonnaise Dressing

Combine mayonnaise, dijon mustard, apple cider vinegar, hot sauce and whisk until very smooth. Add salt and pepper to taste. 

Egg Salad

Fill a large saucepan with water and pinch of salt, bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Lower the heat to a simmer and cook for 9 minutes. In the mean time fill a large bowl with ice and water and set aside. Begin toasting your bread and set aside. 

Toss together scallions, dill, chives and lemon zest in a small bowl. Add lemon juice, a good drizzle of olive oil and season with salt, set aside. 

Once eggs are done, transfer them to the ice water and let sit until cool. Peel eggs, breaking them into large pieces and add to the bowl of mayonnaise dressing. Fold together. 

Spoon the eggs over the toasted bread and top with scallion mixture.