Egg Salad Tartines

Eggs are delicious and packed full of nutrients. Add your own signature mayo to the mix and taste the big difference two teaspoons of mustard can make.

Egg salad

8 eggs

SMAK DAB Mustard (any flavour will do!)

4 slices of sourdough, or your favourite bread, toasted

1/3-1/2 cup homemade mayo (see recipe) 

2 green onions, thinly sliced

1/2 tsp hot sauce

1/2 tsp grated lemon zest

3 tbsp torn basil leaves

3 tbsp torn dill fronds

2 tbsp coarsely chopped chives

1/2 lemon, for juicing

Olive oil, for drizzling

Gently lower eggs into a pot of boiling water, and cook at an active simmer for 9 minutes. Once 9 minutes is up, immediately transfer the eggs to ice-cold water to stop the cooking for 1-2 minutes, until they don’t feel warm anymore. 

Drain the eggs, pat dry, and gently peel. Once all the eggs are peeled, cut into quarters and place into a bowl. To the eggs, add mayo, green onion, hot sauce, and lemon zest. Gently fold together until combined. 

On your toast, slather a thin layer of SMAK DAB Mustard. Any flavour is brilliant here! Spoon on your egg mixture and top with torn basil, dill, chives, a squeeze of fresh lemon juice, drizzle of olive oil, and a sprinkle of coarse salt and pepper if you desire. Dive in! 

Mayonnaise

1 egg

3 yolks

2 tsp SMAK DAB Mustard

1 garlic clove

2 tbsp white wine vinegar

1 cup canola oil

1/4 cup olive oil

Salt and pepper, to taste

Combine egg, yolks, mustard, garlic, vinegar, salt and pepper in a food processor. With motor on, slowly drizzle in canola oil, drop by drop at first. Then into a slow, steady stream once the mixture begins to emulsify. Once the canola oil is in, drizzle in the olive oil.  Thin mayo with a touch of water if needed.