Egg Salad on Grilled Bruschetta 1993

This is a David Rosengarten recipe, which I have been making for about 15 years.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  large hard-boiled eggs, peeled mashed
• 2  large  egg yolks
• 1⁄2 teaspoon Dijon mustard
• 1  teaspoon fresh lemon juice
• 1⁄2 cup  fruity olive oil
• 1  tablespoon fresh basil, minced
• 4  slices  Italian bread

Directions

1. First hard boil the six eggs, peel and mash with a fork, set aside.
2. Secondly make the mayo.
3. Place the two egg yolks into food processor and combine, add in the lemon juice and dijon mustard, combine for ten seconds.
4. Thru the feed tube with motor running add the 1/2 cup olive oil,( one that your family enjoys the taste of)in a slow thin stream, until all the oil has been accepted. Mayo at this point should be thick.
5. Taste for seasoning and add salt if needed.
6. Stir the mayo mixture into the fork mashed hard boiled eggs, and now add the minced basil.
7. Taste again for seasoning and add salt and pepper to your tastes.
8. Lightly grill Italian bread until nicely toasted. Rub with a garlic clove while warm on both sides.
9. Then brush with olive oil on one side only.( Do not grill the oiled bread or side, as this will change the taste of your olive oil used.).
10. Place grilled bruschetta onto plates oil side up top with the egg salad mixture.
11. Garnish with basil
12. Enjoy.