Egg Salad Tartine

A perfect egg salad for two

4 hard boiled eggs

1 1/2 tablespoons Best Food’s brand or Hellman’s mayonnaise

1 tablespoon creme fraiche (if you have it)

1 teaspoon Dijon mustard

1/4 of a red pepper finely diced

1 tablespoon finely sliced green onion tops or finely diced red onion

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

Sliced ciabatta bread, toasted lightly and buttered

Place eggs in small pot that has a fitted lid.  Cover with cold water and bring to a boil. Once the eggs begin to boil, cover, remove from and let stand for 9 minutes.  Pour off the hot water and run the eggs under cold water or place in an ice bath.  When cool enough to handle, peel the shells and place the eggs in bowl.  Mash and slice with a fork and knife.  Add the diced red pepper, onions,  mayonnaise, mustard  creme fraiche, salt and pepper and mix delicately.   Serving it open faced makes this delicious egg salad a tartine.  


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