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Ina Garten Egg Salad Tartines Recipe

Ina Garten Egg Salad Tartines Recipe
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Print Recipe

Tartines are open-faced sandwiches, and in Ina Garten’s version, they feature a luxurious egg salad made with perfectly cooked eggs, creamy mayonnaise, Dijon mustard, and fresh dill or chives. Served on toasted slices of country bread or baguette, these tartines are crisp, rich, and packed with flavor—perfect for brunch, lunch, or an afternoon snack.

Ingredients

Scale

  • 6 extra-large eggs

  • 3 tablespoons good mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 tablespoon minced fresh dill or chives

  • Kosher salt and freshly ground black pepper, to taste

  • 4 slices rustic bread or baguette, toasted

  • Optional toppings: sliced radishes, arugula, microgreens, or a sprinkle of paprika

Instructions

Step 1: Cook the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

Step 2: Cool and Peel

Transfer the eggs to a bowl of ice water to stop the cooking. Once cool, peel the eggs and chop them finely or mash them lightly with a fork, depending on your preferred texture.

Step 3: Make the Egg Salad

In a medium bowl, mix the chopped eggs with mayonnaise, Dijon mustard, fresh dill or chives, and a pinch of salt and pepper. Stir gently until well combined.

Step 4: Toast the Bread

Toast your slices of rustic bread or baguette until golden and crisp. You can do this in a toaster, oven, or skillet.

Step 5: Assemble the Tartines

Spoon a generous amount of egg salad onto each toasted slice. Optionally, top with sliced radishes, microgreens, or a dash of paprika for color and crunch.

Step 6: Serve Immediately

Serve the tartines fresh, either warm or at room temperature. They’re perfect with a side salad or cup of soup.

Find it online: https://inagartencooks.com/ina-garten-egg-salad-tartines/