Description
French-inspired tartines elevate classic egg salad with Ina Garten’s signature elegance. Crisp sourdough, creamy herbed eggs, and fresh chives create a simple yet sophisticated lunch that transports you to a Parisian cafe.
Ingredients
Scale
Main Protein:
- 12 extra-large eggs
Condiments and Flavor Enhancers:
- 80 milliliters (⅓ cup) good-quality mayonnaise
- 4 tablespoons (¼ cup) sweet relish
- 2 teaspoons whole-grain mustard
- 1 tablespoon fresh dill or chives, minced (plus extra for garnish)
Seasonings and Base:
- 1½ teaspoons kosher salt
- ¾ teaspoons freshly ground black pepper
- 6 slices whole grain bread, toasted
Instructions
- Prepare a large pot of water and bring it to a rolling boil. Gently lower the eggs into the bubbling water and reduce the heat to maintain a gentle simmer for exactly 10 minutes.
- Once cooking is complete, drain the hot water and immediately refill the pot with cold tap water. Allow the eggs to rest until they are cool enough to handle safely. Gently tap both ends of each egg on a cutting board, roll to create shell cracks, and carefully peel under a stream of cool running water.
- Transfer the peeled eggs to a food processor. Pulse the eggs 10-12 times, creating a chopped texture while avoiding turning them into a smooth purée.
- Move the chopped eggs into a mixing bowl. Add mayonnaise, sweet pickle relish, Dijon mustard, fresh chopped dill, salt, and ground black pepper. Blend the ingredients delicately with a fork, tasting and adjusting seasonings as needed.
- Select toasted bread slices and generously spread the egg mixture across the surface. Optionally garnish with additional fresh dill or finely chopped chives. Sprinkle a pinch of salt and pepper on top for extra flavor. Serve at room temperature, presenting the sandwich whole or elegantly sliced in half.
Notes
- Gentle mixing prevents tough, rubbery egg texture when combining ingredients.
- Refrigerate egg salad for at least 30 minutes to let flavors meld and develop depth.
- Experiment with Greek yogurt or light mayo for a healthier, tangier alternative to traditional mayonnaise.
- Dice eggs manually with a sharp knife for more consistent, rustic chunks compared to food processor.
- Sprinkle paprika or fresh herbs on top for an elegant, colorful presentation that adds extra flavor dimension.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: Approximately 300
- Sugar: 2g
- Sodium: 318mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg