Description
Ina Garten’s egg salad tartines elevate classic sandwiches with French-inspired elegance. Fresh herbs and creamy eggs on crusty bread provide a delightful lunch that satisfies with simple, refined flavors you’ll crave.
Ingredients
Scale
- 12 extra-large eggs
- 80 ml (⅓ cup) mayonnaise (good-quality)
- 4 tbsps (¼ cup) sweet relish
- 2 tsp whole-grain mustard
- 1 tbsp fresh dill or chives, minced (plus extra for garnish)
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 6 slices whole grain bread, toasted
Instructions
- Egg Preparation: Bring water to a rolling boil, gently submerge eggs, and simmer for 10 minutes. Immediately transfer to cold water bath, cool completely, then peel under running water.
- Egg Processing: Pulse eggs in food processor 10-12 times to achieve a chunky, textured consistency. Transfer to mixing bowl and incorporate mayonnaise, sweet pickle relish, Dijon mustard, fresh dill, salt, and ground black pepper. Gently fold ingredients, adjusting seasonings to taste.
- Assembly and Serving: Toast bread slices, spread egg mixture generously across surface. Garnish with additional fresh dill or chives, sprinkle with salt and pepper. Serve at room temperature, presenting tartines whole or elegantly halved.
Notes
- Perfectly Boil Eggs: Use rolling boil and gentle simmer for 10 minutes to achieve ideal egg texture without overcooking.
- Gentle Peeling Technique: Crack egg shells under cool running water to remove membrane easily and prevent tearing delicate egg whites.
- Smart Chopping Method: Pulse eggs in food processor 10-12 times for chunky texture, avoiding mushy consistency that ruins egg salad’s appeal.
- Season with Precision: Taste and adjust seasonings gradually, allowing each ingredient to balance flavors without overwhelming the delicate egg mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 370 mg