Egg Salad with Fresh Herbs

We have six hens who give us delicious eggs, and my garden is currently booming with herbs and spicy arugula greens! I make fresh bread each week, and this is an excellent summer lunch on the weekend. While simple, it is most delicious and pairs nicely with the Lolati Rosé.

Makes 2 servings

INGREDIENTS

Egg Salad

• 3-4 eggs

• 2 - 3 Tbs. mayonnaise

• 1 Tbs., or to taste, olive oil (I enjoy the most peppery kinds!)

• 2 Tbs. chopped fresh herbs, such as chives or basil

• salt and freshly cracked pepper, to taste

Bread & Toppings

• 4 slices of white or country bread

• Small bunch of baby arugula

• Olive oil, to taste

• Flakey sea salt, to taste

• Cherry tomatoes (as many as you like!), sliced in half

DIRECTIONS

Step 1

Place eggs in a small pot and fill with enough water to cover them. Cover the pot with a lid and bring the water to a simmer. When bubbling, take the pot off the heat and keep covered for 8-9 minutes. Once done, remove eggs with a slotted spoon into a bowl filled with ice water to cool.

Step 2

Once the eggs are cool enough to handle, peel the shells. Roughly chop the eggs and add them to a medium-sized bowl. Mix in the mayonnaise, olive oil, herbs, salt, and pepper.

Step 3

Toast the bread to your preference of doneness. Top each slice of bread with the egg salad mixture for a nice open-face sandwich.

Step 4

In a small bowl, gently mix the arugula, olive oil, and salt with your hands. Lay the arugula mixture on top of your open-face sandwiches and add sliced cherry tomatoes as a garnish.