Egg Salad Toast with Fresh Herbs and Capers Recipe
Ingredients
- ¼ cup Champagne or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup olive oil
- 8 large eggs
- ¼ cup drained capers
- ½ cup torn fresh flat-leaf parsley leaves
- 1 head radicchio, cored and sliced
- 8 slices crusty bread, toasted
Instructions
- Whisk vinegar, mustard, salt, and pepper. Whisk in oil.
- Place eggs in a medium saucepan and add enough water to cover; bring to a boil. Remove from heat and cover. Let stand for 7 minutes. Transfer to a large bowl of ice water to cool.
- Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.
