Egg Salad Tartines With Mixed Herbs
Egg Salad Tartines With Mixed Herbs is a flavorful French French Receipes dish prepared with quality ingredients. Combine egg yolk, mustard, and a pinch salt in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine egg yolk, mustard, and a pinch 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.
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 over 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 egg.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.