Egg Salad Toast with Fresh Herbs and Capers Recipe

These open-faced egg toast beauties are much more than your average egg salad sandwich—the flavors, textures, and even look are elegant and original. Folded into the egg salad mixture is a mustardy vinaigrette, briny capers, fresh parsley, and just-bitter-enough radicchio leaves. Heaped on top of toasted sourdough, the result is both fresh and hearty, a win-win! This mixture would also be delicious piled on a whole grain like brown rice or quinoa, or even served as a salad for a lighter meal. Serve with a crisp white wine like Vinho Verde or a dry rose from Provence.

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

• • How to Make It

    Step 1

    Whisk vinegar, mustard, salt, and pepper. Whisk in oil.
    Step 2

    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.
  • Step 3
    Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.