a simple egg salad tossed in a dijon & caper vinaigrette with shallots and lots of herbs, served over toasted or grilled bread
2 tsp dijon mustard
1 tsp white wine vinegar
3 tbsp extra-virgin olive oil
1 tbsp capers
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)
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.