Herby Egg Salad Tartines

Ingredients

• 4 Hard Boiled Eggs – chopped small (I cooked mine for about 10 minutes and the yolks were still a bit soft and bright yellow instead of completely firm, pale yellow, and on the dry side like proper hard boiled eggs)
• 1/4 cup Red Onion – minced
• 1/2 cup Cucumber – minced
• 1/4 cup Mayonnaise or Light Mayonnaise (I use Kraft’s)
• 1.5 TSP freshly squeezed Lemon Juice
• 4 TBLS fresh Mint Leaves – finely chopped
• 1 TSP fresh Dill Leaves – finely chopped
• 1/2 TSP Black Pepper, to taste
• 1/2 TSP Kosher Salt, to taste
• 1 medium sized loaf of your favorite rustic bread (I used Stoneground) – sliced
• Truffle or Olive Oil (optional) – to brush on the bread slices

Instructions

1. 1

   Make Egg Salad: Combine everything in a bowl and mix with a spoon until fully combined.

2. 2

   Toast Bread: Brush truffle oil on bread slices and toast in a toaster or oven for 1-2 minutes, or until desired toastiness has been achieved.

3. 3

   Make Herby Egg Salad Tartines: Spoon the egg salad on the bread slices and sprinkle more dill leaves on top if desired.