Sandwich of the Week: Egg Salad Tartine

Homemade aioli, dill pickles and fresh chives elevate the classic deli salad
52 Ratings
100% would make again
Egg Salad
Photo: Lizzie Munro/Tasting Table

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 Tartine

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


8 large hard-boiled eggs

1 tablespoon water

2 teaspoons white wine vinegar

2 teaspoons Dijon mustard

½ teaspoon hot sauce, plus more to taste

½ cup olive oil

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped chives, plus more for garnish

1 tablespoon finely chopped dill pickles

1 tablespoon whole-grain mustard

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground coarse black pepper, to taste

6 slices sprouted bread, toasted


1. Peel and halve each egg. Separate the yolks from the whites. Coarsely chop the egg whites and place them in a medium mixing bowl.

2. Place the egg yolks in a food processor. Add the water, vinegar, Dijon mustard and hot sauce, and pulse to combine. With the food processor running, stream in the olive oil and continue to process until smooth, occasionally stopping and scraping down the sides. Using a rubber spatula, fold the egg yolk mixture into the egg whites. Add the parsley, chives, chopped dill pickles, whole-grain mustard and lemon zest. Season with salt, pepper and more hot sauce, if needed. Cover and refrigerate for 2 hours before serving. Makes 1¼ cups egg salad.

3. To serve, divide the egg salad among 6 toasted bread slices. Garnish with chives and more black pepper before serving.

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