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Egg Salad Tartines With Mixed Herbs

['1 large egg yolk', '2 teaspoons Dijon mustard', 'Kosher salt', '1/4 cup olive oil', '1/4 cup vegetable oil', '4 teaspoons apple cider vinegar', '1/2 teaspoon hot sauce', 'Freshly ground black pepper', '8 large eggs', 'Kosher salt, freshly ground pepper', '4 pieces focaccia or slices country-style bread, toasted', '2 scallions, very thinly sliced', '1/4 cup torn basil leaves', '1/4 cup torn dill fronds', '2 tablespoons 1/2-inch pieces chives', '1/2 teaspoon finely grated lemon zest', '1 teaspoon fresh lemon juice', 'Olive oil (for drizzling)']

Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands—1 for pouring and 1 for whisking. Whisk until very smooth.
Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.

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