Step 1

Bring a small pot of water to a boil. Gently drop the eggs into the pot. Boil for 10 minutes. Transfer the eggs to a bowl of ice water and allow to fully cool. Crack and peel the eggs. Slice them into quarters.

Step 2

In a mixing bowl, whisk together the dijon mustard and white wine vinegar. Drizzle in the olive oil, whisking continuously. Stir in the capers. Season with a pinch of salt and freshly cracked black pepper to taste.

Step 3

Add the eggs, shallots, tarragon leaves, and chives to the bowl. Toss gently until combined. Mound the egg salad onto the grilled or toasted bread. Garnish with the basil, a pinch of flaky sea salt, and more freshly cracked black pepper.