Egg Salad Tartines With Mixed Herbs

• 1 large egg yolk
• 2 teaspoons Dijon mustard
• Kosher salt
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 4 teaspoons apple cider vinegar
• 1/2 teaspoon hot sauce
• Freshly ground black pepper
• 8 large eggs
• Kosher salt, freshly ground pepper
• 4 pieces focaccia or slices country-style bread, toasted
• 2 scallions, very thinly sliced
• 1/4 cup torn basil leaves
• 1/4 cup torn dill fronds
• 2 tablespoons 1/2-inch pieces chives
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• Olive oil (for drizzling)

1. Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands-1 for pouring and 1 for whisking. Whisk until very smooth.
2. Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
3. Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
4. Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.

egg yolk, mustard, kosher salt, olive oil, vegetable oil, apple cider vinegar, hot sauce, freshly ground black pepper, eggs, kosher salt, bread, scallions, torn basil, dill, chives, lemon zest, lemon juice, olive oil

Taken from www.epicurious.com/recipes/food/views/egg-salad-tartines-with-mixed-herbs (may not work)