Nail this easy, stress-free Mary Berg recipe by grabbing your groceries and stocking up on a few of our favourite kitchen tools.
| Difficulty | Portions | Prep time | Cook time |
|---|---|---|---|
| Novice | 6-8 | 10 minutes | 5 minutes |
Ingredients
- 6 eggs
- 2 teaspoons white vinegar
- 2–3 tablespoons mayonnaise
- 1–2 teaspoons grainy Dijon mustard
- ½ shallot, finely minced
- 2–3 radishes, finely minced
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped chives
- Salt & pepper
- ----For serving----
- 8–10 slices brioche
- 5–6 tablespoons butter, room temperature
- 50g salmon roe
- Finely chopped chives
Directions
- Hard boil the eggs by placing into a small saucepan fitted with a lid. Add enough cool water to cover the eggs by about 2-inches, pour in the vinegar, and bring to a boil over medium heat. When the water has reached a boil, cover the pot, remove it from the heat, and set a timer for 13 minutes. Allow the eggs to sit, covered, until the timer goes off then immediately drain the eggs and plunge into cold water to stop the cooking process. Once the eggs are cool enough to handle, tap them on the counter to break up the shell and peel.
- Roughly dice the eggs into ½–1cm pieces and add to a mixing bowl. Stir in the mayonnaise, Dijon mustard, shallot, radish, dill, and chives. Season with salt and pepper and set in the fridge while you prepare the toasts for serving.
- Place a large skillet over medium heat. Spread the butter over the brioche and fry in the skillet until golden brown on both sides. Remove the toast from the pan and cut each into four triangles.
- To serve, transfer the egg salad to a serving dish with the toast on the side. Place the caviar in the container it came in or a small dish over ice to keep it cold. Spread or dollop egg salad onto a triangle of toast and top with some caviar and chopped chives.