Mustardy Egg Salad Toasts With Capers Cornichons

Ingredients

• 6 large eggs
• 6 tablespoons extra-virgin olive oil
• 1 small leek, white and light green parts only, sliced (about 1 1/2 cups)
• 1/2 teaspoon kosher salt
• Zest from 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 8 cornichons, finely diced (about 1/4 cup)
• 1 tablespoon capers, roughly chopped
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 2 tablespoons fresh tarragon, finely chopped
• 1 tablespoon fresh chervil, finely chopped
• 4 thick slices hearty bread, toasted

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