This September, embrace the upgrade with us: Make your eating and drinking better, faster and stronger.
It's back-to-school time, so all month long, we'll be updating our favorite lunch box standards—and what better place to start than with egg salad?
Here, we're taking it out of the tiffin and serving it as a sophisticated open-faced tartine on a toasted sprouted bread, topped with a sprinkling of delicate chives.
The secret to achieving a luxurious texture is to whip the hard-boiled egg yolks into a creamy aioli. When combined with chopped whites, it's the perfect balance of smoothness and texture. It's just as delicious as a dip for crudités as it is on a sandwich.
Egg Salad TartineRecipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes