Egg Salad Tartine
Ingredients
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6 large eggs
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¼ cup mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon champagne vinegar
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2 tablespoons chopped dill fronds
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¼ cup chopped parsley
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¼ cup finely diced celery
Tools
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tongs
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measuring cups
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measuring spoons
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large bowl
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chopping board
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knife
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spoon
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salad spinner
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June Oven
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Preferences
Place the eggs on the June shelf
Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
6 large eggs
June Oven
Air boil the eggs
Air boil the eggs 20 minutes, until they are hard cooked. June will notify you when the eggs are ready.
Make an ice bath
While the eggs cook, place the ice cubes in a salad spinner or large bowl and add water to cover.
ice cubes
Chill the eggs
Using tongs, carefully remove the eggs from the June Oven and place them in the ice bath to stop the cooking. Let the eggs chill in the ice water for 10 minutes.
tongs
Peel the eggs
Remove the eggs from the water bath. Tap each egg on the counter to break the shell, then peel the shells away.
Start the salad
Quarter the eggs lengthwise. Cut the quarters crosswise into thirds. Place the chopped eggs in a large bowl.
chopping board
knife
large bowl
Add the dressing
Add the mayonnaise, Dijon and vinegar to the bowl with the eggs. Lightly toss with a spoon to coat the eggs in the dressing.
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
measuring spoons
Finish the salad
Add the chopped dill, parsley, celery, chives, shallot and capers to the salad. Add the salt and pepper and toss gently to mix.
2 tablespoons chopped dill fronds
¼ cup chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped capers
2 tablespoons diced shallot
¼ cup finely diced celery
¼ teaspoon black pepper
½ teaspoon salt
measuring cups
Toast the bread
Place the bread slices directly on the middle shelf of the June Oven. Confirm the quantity using the button below. Recommended settings are prepopulated. Toast the bread until it's light gold, about 4 minutes. June will notify you when the toast is ready.
Assemble and garnish
Carefully remove the toast from the June Oven and place on plates or a platter. Spoon the egg salad over the toast. Garnish each tartine with parsley sprigs and serve immediately.
4 parsley sprigs
