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Picture of Egg Salad Tartines With Mixed Herbs
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2299 kcal 115 %
  • Fat 182 g 281 %
  • Saturated 29 g 144 %
  • Carbs 91 g 30 %
  • Fiber 6 g 25 %
  • Protein 75 g 149 %
  • Cholesterol 1672 mg 557 %
  • Sodium 2038 mg 85 %
  • Calcium 388 mg 39 %
  • Magnesium 118 mg 28 %
  • Potassium 1033 mg 22 %
  • Iron 16 mg 91 %
  • Zinc 9 mg 81 %
  • Phosphorus 1186 mg 169 %
  • Vitamin A 758 µg 84 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 1 mg 109 %
  • Riboflavin (B2) 3 mg 205 %
  • Niacin (B3) 9 mg 57 %
  • Vitamin B6 1 mg 81 %
  • Folate equivalent (total) 646 µg 161 %
  • Vitamin B12 4 µg 162 %
  • Vitamin D 9 µg 59 %
  • Vitamin E 30 mg 199 %
  • Vitamin K 153 µg 128 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Egg Salad Tartines With Mixed Herbs

Ingredients

  • 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)

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