Egg Salad With Capers And Spinach On Toasted Brioche

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16 large eggs

2 medium shallots, 1 minced,1 thinly sliced

1 tablespoon Champagne vinegar or white wine vinegar

2/3 cup mayonnaise

3 tablespoons whole-grain mustard

1 large celery rib, finely chopped

2 1/2 tablespoons drained capers, patted dry and finely chopped

2 tablespoons minced chives

1 teaspoon fresh lemon juice

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

Two 10-ounce bags of washed curly spinach, tough stems discarded

20 slices of brioche cut from a rectangular loaf, lightly toasted

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