These colorful, fresh open-face sandwiches are ideal for lunch or afternoon tea. Feel free to vary the herbs, substituting fresh tarragon, dill, or chervil for the chives.
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup minced chives
- 1/4 cup finely chopped shallots (from 4 medium shallots)
- 1 Tbs. Dijon mustard
- 1 tsp. lemon zest (from 1/3 medium lemon)
- 1/2 tsp. kosher salt
- 10 grinds black pepper
- Four 1-inch-thick slices crusty pumpernickel or rye bread, toasted
- 32 basil leaves, washed and dried
- 4 radishes, trimmed and thinly sliced
- 1 cup watercress leaves, washed and dried
Place the eggs in a large saucepan and cover with about 2 inches of water. Cover and bring to a boil over high heat. Once the water comes to a full boil, keep the eggs covered and remove from the heat. Have the eggs sit off the heat for 12 minutes (set the timer). Then pour them into a colander set in the sink. Immediately begin running cold water over the eggs and jostle them in the colander. Peel while the cold water continues to run over them.
Transfer the peeled eggs to a medium-sized bowl. Add the mayonnaise, chives, shallots, mustard, lemon zest, salt, and pepper. Mash the eggs with a potato masher, and mix the ingredients well with a large spoon (you should have about 3-1/4 cups salad).
Dollop a quarter of the egg salad onto each slice of bread and top with a quarter of the basil leaves, a quarter of the radishes, and a quarter of the watercress. Slice in half and your egg salad tartines are ready!