Egg Salad Tartine with Radishes and Herbs

Egg Salad Tartine with Radishes and Herbs is a springy, open-faced sandwich. The egg salad is very lightly dressed and includes fresh, torn herbs.

Happy Easter! If you are anticipating a surplus of Easter eggs after the holiday, this recipe is your fix. Egg Salad Tartine with Radishes and Herbs is a springy, open-faced sandwich that will make good use of the egg hunt’s bounty.

Put the mayonnaise-drenched version of egg salad out of your mind, because this isn’t that old-school standby. The egg salad here is very lightly dressed, with a bit more acidity than your usual egg salad, thanks to lemon juice and Dijon mustard. It’s crunchy in a way that doesn’t involve celery, but instead uses thinly sliced radishes, which also add a little bitter bite. And it’s more modern with the addition of fresh, torn herbs. Use what you like – my favorite is dill and chervil, but you might prefer basil and tarragon. There are endless ways to change up this egg salad.

The Egg Salad Tartine, while technically a sandwich, albeit open-faced, is best eaten with a fork and knife. It gets a little messy otherwise, but if you don’t mind, we don’t either. 

Wishing everyone a happy holiday weekend!

Egg Salad Tartine with Radishes and Herbs

1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
4 hardboiled eggs, roughly chopped
4 slices sturdy bread, lightly toasted
2 radishes, thinly sliced
1 scallion, green part only, thinly sliced
¼ cup torn fresh herbs, such as dill, chervil, basil, tarragon, and/or parsley
1 tablespoon olive oil
Kosher salt and freshly ground pepper

In a small bowl, whisk the mayonnaise, mustard, and lemon juice until smooth. Add the chopped eggs to the bowl, and toss gently to coat with the dressing. Spoon the eggs atop the bread slices. Scatter radishes, scallions, and herbs over the top. Drizzle with olive oil and sprinkle with salt and pepper.