Lunch: Egg Salad Tartines With Mixed Herbs

Recipe by Chris Morocco Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Egg Salad Tartines With Mixed Herbs

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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

Instructions

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.
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.

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