Nancy Silvertons Egg Salad With Bagna Cauda Toast

Ingredients

• For the Egg Salad with Homemade Garlic Mayonnaise
• 13 extra-large eggs plus 2 extra-large egg yolks, divided
• Kosher salt
• 2 teaspoons champagne vinegar (or white wine vinegar)
• 2 teaspoons fresh lemon juice
• 3/4 cup neutral oil (like grapeseed)
• 1/4 cup extra-virgin olive oil
• 1 medium to large garlic clove, peeled
• 2 to 4 tablespoons minced fresh chives (depending on your serving dish)
• For the Bagna Cauda Toasts
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup extra-virgin olive oil + more for brushing the bread
• 20 anchovy fillets, about 2 ounces (preferably salt-packed, rinsed and backbone removed), finely chopped and smashed to a paste with the flat side of the knife
• 11 to 13 medium to large garlic cloves, peeled (divided)
• Six or eight 1/2-inch-thick slices from a loaf of country bread
• Maldon sea salt (or another flaky sea salt such as fleur de sel)

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