To Boil the Eggs:
If the eggs are cold, place the eggs in a bowl of lukewarm water for 5 minutes. Fill a medium pot with water and bring to a boil. Using a large strainer, gently place all the eggs in the water. Reduce heat to a simmer and start a timer for 11 minutes. Once the eggs have cooked, pour off hot water and replace with cold tap water two or three times, then let eggs rest in cold water until cool.
For the Egg Salad:
6 large hard-boiled eggs, peeled
2 tablespoons Best Foods Real mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon Maille Dijon mustard
Kosher salt and freshly cracked black pepper
Artisan baguette, cut into 1/2-inch, thick rounds
• Chop the eggs into large chucks, about 6 – 8 pieces per egg. Place in a medium bowl.
• In a separate bowl, whisk together the mayonnaise, olive oil, mustard and season with salt and pepper.
• Add the dressing to the chopped eggs and gently fold to combine.
• To serve, place a heaping portion of the egg salad on the sliced bread. Finish with a great finishing salt (i.e. French grey sea salt) and freshly cracked black pepper.
Serves 4