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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.
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.
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.
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