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Avocado Tartines with Egg Salad


If it gets chilled over an hour or two, leave the egg salad at room temperature for at least fifteen minutes before serving for the dressing to be the best texture.


2 teaspoons dijon mustard
2 teaspoons white wine vinegar
1/4 cup extra virgin olive oil
1/3 cup well chopped mixed herbs: flat leaf parsley, tarragon, thyme, chives, fennel fronds
1 small shallot, minced
6 hard boiled eggs (see headnote)
sea salt and pepper to taste
4 slices of a grainy country loaf
1-2 avocados



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