This easy, creamy barefoot contessa egg salad tartine is a quick and nutritious meal. Using common ingredients like mayonnaise, mustard, and fresh herbs, it offers flexibility for your pantry. Served on crispy whole-grain toast, this dish combines a rich, tangy egg salad with the satisfying crunch of toasted bread.
Ingredients Needed
- 12 extra-large eggs
- 80ml (⅓ cup) good-quality mayonnaise
- 4 tbsp (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
How To Make Egg Salad Tartines
- Boil the eggs: Bring a large pot of water to a boil. Carefully lower in the eggs and reduce to a simmer. Cook for 10 minutes.
- Cool and peel: Drain the hot water and refill the pot with cool tap water. Let eggs sit until cool enough to handle. Tap both ends on a board, roll to crack the shell, then peel under running water.
- Chop the eggs: Place eggs in a food processor and pulse 10–12 times until chopped but not puréed.
- Make the egg salad: Transfer eggs to a bowl. Add mayonnaise, relish, mustard, dill, salt, and pepper. Mix lightly with a fork and adjust seasoning to taste.
- Assemble and serve: Spread egg salad thickly over toasted bread. Garnish with extra dill or chives and sprinkle with salt and pepper. Serve at room temperature, whole or cut in half.
Recipe Tips
- Use fresh herbs: Fresh dill or chives enhance the flavor of the egg salad.
- Proper egg boiling: Simmer eggs for exactly 10 minutes to achieve the ideal texture.
- Chop eggs appropriately: Pulse eggs in a food processor to avoid overmixing.
- Season to taste: Adjust salt and pepper according to your preference.
- Serve at room temperature: Allow the egg salad to reach room temperature before serving for optimal flavor.
How To Store Leftovers
Store Egg Salad Tartines in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Serving Size: 1 tartine (1 of 6 servings)
- Calories: Approximately 300
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 186mg
- Sodium: 318mg
- Potassium: 222mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 12g
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Barefoot Contessa Egg Salad Tartines
Description
This easy, creamy barefoot contessa egg salad tartine is a quick and nutritious meal. Using common ingredients like mayonnaise, mustard, and fresh herbs, it offers flexibility for your pantry. Served on crispy whole-grain toast, this dish combines a rich, tangy egg salad with the satisfying crunch of toasted bread.
Ingredients
Instructions
- Boil the eggs: Bring a large pot of water to a boil. Carefully lower in the eggs and reduce to a simmer. Cook for 10 minutes.
- Cool and peel: Drain the hot water and refill the pot with cool tap water. Let eggs sit until cool enough to handle. Tap both ends on a board, roll to crack the shell, then peel under running water.
- Chop the eggs: Place eggs in a food processor and pulse 10–12 times until chopped but not puréed.
- Make the egg salad: Transfer eggs to a bowl. Add mayonnaise, relish, mustard, dill, salt, and pepper. Mix lightly with a fork and adjust seasoning to taste.
- Assemble and serve: Spread egg salad thickly over toasted bread. Garnish with extra dill or chives and sprinkle with salt and pepper. Serve at room temperature, whole or cut in half.
Notes
- Use fresh herbs: Fresh dill or chives enhance the flavor of the egg salad.
- Proper egg boiling: Simmer eggs for exactly 10 minutes to achieve the ideal texture.
- Chop eggs appropriately: Pulse eggs in a food processor to avoid overmixing.
- Season to taste: Adjust salt and pepper according to your preference.
- Serve at room temperature: Allow the egg salad to reach room temperature before serving for optimal flavor.