Egg Salad Tartines with Herbs is basically a fancy egg salad sandwich. You can use whatever herbs you have lying around. Using tarragon makes it über French though. You can use any bread, but I like sourdough, or a baguette.
Egg Salad Tartines (open faced sandwiches) with Mixed Herbs:
Tartines are a type of French open-faced sandwich that are typically served on a slice of toasted bread. They’re a popular choice for brunch, lunch, and even dinner. And when you add egg salad and mixed herbs to the mix, you get a dish that’s both flavorful and filling.
To make egg salad tartines with mixed herbs, you’ll need the following ingredients:
- Eggs
- Mayonnaise
- Dijon mustard
- Fresh chives, parsley, and tarragon
- Salt and pepper
Bread
Egg Salad Tartines Herbs Instructions:
First, you’ll need to hard-boil the eggs.
Drain the hot water and rinse the eggs under cold water to stop the cooking process. Once the eggs are cool enough to handle, peel them and chop them into small pieces.
Make the mayo:
In a bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, chives, parsley, tarragon, salt, and pepper until well combined.
Toast the bread slices and spread butter on top.
Spoon the egg salad mixture onto the toasted bread slices, spreading it evenly to the edges.
Sprinkle mixed herbs on top for garnish.
Why Egg Salad Tartines works:
- This dish works because the mayonnaise adds some creaminess and richness, while the lemon juice adds some freshness and acidity.
- The herbs also complement the eggs and the mayonnaise, and create a more interesting and complex taste.
- The bread contrasts with the softness and creaminess of the egg salad, creating a pleasant texture.
Egg Salad Tartines Tips and Tricks:
- Enhance the flavor of your egg salad with fresh or dried herbs based on personal preference. Fresh herbs provide an intense and bright flavor, while dried herbs offer a concentrated and earthy taste. Choose herbs like parsley, dill, chives, or tarragon, chop fresh herbs, or crumble dried herbs before adding them to the egg salad.
Opt for whole grain or sourdough bread for a heartier and chewier texture. Slice and lightly toast the bread in a toaster or oven until it achieves a golden and crisp consistency. If desired, brush the bread with butter or olive oil for extra flavor and moisture.
Select either homemade or store-bought mayonnaise, considering your preference for fresh flavor or consistent texture. Combine the mayonnaise with lemon juice, salt, and pepper before adding it to the eggs and herbs.
Egg Salad Tartines with Mixed Herbs
Equipment
Ingredients
- Mayo:
- 1 large egg yolk
- 2 tsp Dijon mustard
- Kosher salt
- ¼ cup olive oil
- ¼ cup EVOO oil
- 4 tsp apple cider vinegar
- ½ tsp hot sauce
- Freshly ground black pepper
- 8 large eggs
- Kosher salt freshly ground pepper
- 4 slices crusty bread toasted, or focaccia
- 2 scallions thinly sliced
- ¼ cup torn basil
- ¼ cup torn dill
- 2 Tbsp ½-inch pieces chives
- ½ tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- EVOO for drizzling
Instructions
- If Making Mayo:
- Start by whisking the egg yolk, mustard, and a pinch of salt in a medium bowl until you get a very smooth mixture. You can stabilize the bowl by putting it inside a saucepan with a towel at the bottom. This will free up one hand for pouring and the other for whisking.
- Combine the olive and vegetable oils in a measuring glass. Slowly pour the oil into the yolk mixture, beginning with a few drops and then adding more in a continuous stream as the mixture becomes thicker.
- Add vinegar and hot sauce and whisk well; season with salt and pepper to taste. If the mayo is too thick, add water by the teaspoon until it reaches a spoonable consistency.
- For the Eggs:
- Bring a large saucepan of water to a boil, then carefully add the eggs. Keep the water simmering and cook the eggs for 7-9 minutes.
- Use a slotted spoon to transfer the eggs to a bowl of ice water and stir them until they are cool enough to handle, about 1 minute. Drain the water, dry the eggs, and peel them.
- Break the eggs into large pieces and mix them with mayonnaise. Season with salt and pepper to taste. Serve on bread.
- In a small bowl, combine scallions, basil, dill, chives, and lemon zest. Drizzle oil over the mixture and add lemon juice and salt. Toss everything well. Top the egg with the herb salad.
Nutrition
Egg Salad Tartines Pairs well with:
