Recipe: Farm-Egg Toasts
- 10 fresh eggs
- ⅓ c. mayonnaise
- ¼ c. Dijon mustard
- ¼ c. fresh herbs (chives, parsley, tarragon, and/or chervil), chopped
- 1 fresh radish, thinly sliced
- 6 to 8 slices Eastern European–style rye bread, thinly sliced and cut into 1-by-3-inch “fingers”
- Salt and fresh-ground black pepper to taste
Fill a pot with cold water and add eggs. With the lid on tight, bring to a boil and then immediately remove from the heat. Let eggs sit in the pot for 12 minutes before draining.
Once cool, peel and chop the eggs. Place in a bowl with mustard and mayo and mix to combine. Season to taste with salt and pepper.
To serve, spoon egg salad on top of the bread. Garnish with radish slices and herbs.
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”