Chill before serving.

Serve on thin baguette slices and garnish with a small dollop of olive tapendade or caviar.

1 serving = approx. 3 slices of baguette, each with a generous spoonful of egg salad, served open face.

[Tip for perfect egg: place eggs in pot in single layer, fill pot with enough room temperature water to cover eggs by 1″; put 1 tbsp. salt in water to prevent cracking; bring to full boil over a medium-high heat; take off heat and allow eggs to sit in hot water, covered, for 15 minutes; drain off water and run cold water over eggs to stop cooking, until eggs are room temp.; refrigerate before peeling: peel under running water or by using shaking cup technique.]