Condiments are key to bringing out the best in many foods. This sandwich board highlights the versatility of mustard — it flavors the herby egg salad and adds the final touch to ham and Brie on crusty baguette.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 8 large eggs
- 5 tablespoons mayonnaise
- 4 teaspoons Dijon mustard
- 4 1/2 teaspoons finely chopped fresh dill, plus more for serving
- 4 1/2 teaspoons minced fresh tarragon, plus more for serving
- 2 teaspoons finely chopped fresh chives, plus more for serving
- 1 rib celery, finely diced
- Freshly cracked black pepper
- Kosher salt, optional
- 2 baguettes
- Dijon mustard
- 8 ounces French ham, thinly sliced
- 8 ounces Brie, thinly sliced
- 1 pear, thinly sliced
- 1/2 cup caramelized onions
- Honey, for serving
- 12 ounces sliced smoked salmon
- 4 red radishes, thinly sliced
- 1 heirloom tomato, thinly sliced
- 1 cucumber, sliced
Instructions
- For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes.
- Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside.
- In a small bowl, combine the mayonnaise and Dijon mustard.
- Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, dill, tarragon, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl.
- For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices.
- Place some Dijon mustard in a small bowl on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place some honey in a small bowl next to the ham and Brie. Stack the baguette sandwich portions nearby.
- Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 570 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 34 g |
| Cholesterol | 244 mg |
| Sodium | 1455 mg |
Reviews
Made this for a birthday lunch/party with my family and it was a hit! I love how the recipe incorporates a vegetarian option. Not to mention the egg salad recipe is very tasty… I will be doubling it next time to keep some leftovers. I love all of Skyler’s recipes and it’s nice to see them on Food Network!