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Recipe Detail Page
Tartine of Egg Salad with Onion Sprouts & Radishes
Summer 2020
Tartines are simply open-face sandwiches with a fancier name, which makes mealtime just a bit more special. Pea shoots or alfalfa sprouts also work well as a garnish.
Serves 4
10 large eggs
1/3 cup (80 mL) mayonnaise
2 tbsp (30 mL) lemon juice
Salt and freshly ground black pepper to taste
3 tbsp (45 mL) fresh chives, finely chopped
4 large slices light or dark rye bread
¾ cup (175 mL) onion sprouts
4 radishes, thinly sliced
1 Gently place eggs in a medium saucepan and add enough water to just cover eggs.
2 Over medium-high heat bring to a light boil, then lower heat and simmer for 12 minutes.
3 Rinse eggs in cold water until cool enough to handle. Peel them and place in a medium bowl along with mayonnaise, lemon juice, salt and pepper. Using a fork or knife, coarsely chop eggs. Stir in chives and readjust seasoning if needed.
4 Toast bread slices and top with a generous portion of egg salad, sprouts and radishes.
Serves 4
