Egg Salad Tartine

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise of choice
• 1 tablespoon pepperoncini brine
• 1 tablespoon pepperoncini diced
• 1 tablespoon minced Italian parsley
• 1 rib of celery, trimmed
• 2 tablespoons diced red onion
• 1/4 teaspoon smoked paprika
• Salt
• Freshly cracked black pepper

Directions:

1. To boil eggs: In a medium pot, fill it with water (so that it’ll cover the eggs completely). Place it over high heat and when the water comes to a gentle boil, carefully add the eggs. Set a timer for 10 minutes. This will give you a bright egg yolk that is a little jammy, but not too runny. Run under cold water and peel. Slice in half and then dice. Transfer to a bowl.
2. To assemble: To the bowl with the diced boiled egg, add the mayo, pepperoncini brine, pepperoncini, minced Italian parsley, celery, red onion, paprika, a few pinches of salt and pepper. Mix together and give it a taste; adjust the salt and pepper to your liking.
3. Spoon over a few pieces of toasted bread.

Servings: 4