Anyone who visits this blog will have noticed that eggs are one of my favorite foods. I’m especially fond of the 6 1/2 minute egg with its perfectly set white and jammy yolk. I also love egg salad on John’s homemade bread now and then. In this case, the egg salad is piled on toasted country sourdough bread with herbs scattered over the top. It is delicious for breakfast, lunch or even dinner and ever so simple to prepare.
Our neighbors Judy and John raise an assortment of chickens that provide them with fresh eggs every day. Whenever Judy comes by our house with a dozen eggs our faces light up with joy. I love how her eggs are of various colors and sizes. They are always so fresh with bright yellow yolks.
The original recipe calls for dill, chives and basil. I added a few torn sprigs of parsley from the garden. This combination is perfect, however, you could switch them out with whatever fresh herbs you happen to have on hand. The lemon juice adds a nice zing to make the perfect egg salad toast.
- 3 tablespoons good mayonnaise
- 1 teaspoon cider vinegar
- ¼ teaspoon (more, or less) of your favorite hot sauce
- 4 large eggs, boiled for 8 minutes (10 for fully cooked/hard)
- kosher salt and freshly ground black pepper
- 2 large slices country-style bread, toasted
- 3 teaspoons ½-inch pieces chives
- handful of baby basil leaves, or larger leaves torn into small pieces
- a few sprigs of Italian parsley, torn into pieces
- a few dill fronds, torn into small pieces
- ½ teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- extra virgin olive oil (for drizzling)
- Combine mayonnaise with vinegar and hot sauce. Set aside.
- Tear eggs into large pieces; add mayonnaise (you may not need all of it). Gently fold to coat, and season with salt and pepper. Spoon egg salad over toasted bread.
- Toss chives, basil, parsley, dill, and lemon zest in a small bowl. Add lemon juice, a drizzle of olive oil, and season with salt. Toss to coat and pile on top of egg salad. Season with extra salt and pepper to taste.
