YIELDS: 4 servings
INGREDIENTS
- 2 teaspoons dijon mustard
- 2 teaspoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/3 cup well chopped mixed herbs: flat leaf parsley, tarragon, thyme, chives, fennel fronds
- 1 small shallot, minced
- 1 tablespoon capers, drained
- 6 hard boiled eggs
- sea salt and pepper to taste
- 4 slices of a grainy country loaf
- 1-2 avocados
DIRECTIONS
- In a mixing bowl, whisk together the dijon, vinegar and olive oil. Add the herbs and shallot. Give the capers a rough chop and add them too. Add a hearty pinch of salt and pepper and give it a stir.
- Remove the shell from the eggs and discard any yolks if you so choose. Chop the eggs up and add them to the dressing. Stir to mix. Add salt and pepper to taste. Keep covered in the fridge until ready to use. The egg salad can be made up to a day in advance.
- Toast the slices of bread. Mash the avocados well with a pinch or two of salt. Spread a layer of avo mash on the toasts and top with a few heaping spoonfuls of the egg salad on top.
ADDITIONAL NOTES
To make the recipe a little less rich, take the yolk out of 2-3 of the eggs and chop from there.
If it gets chilled over an hour or two, leave the egg salad at room temperature for at least fifteen minutes before serving for the dressing to be the best texture.
RECIPE CREDIT: Sprouted Kitchen
http://www.sproutedkitchen.com/home/2013/11/10/avocado-tartines-with-gribiche-egg-salad.html