Herby Egg Salad Tartines
These Herby Egg Salad Tartines are quick and easy to make and great for a light lunch. They’re loaded with feel-good summery herbs and lemon and perfect for when you want to take your summer lunch game up a notch!
Herby Egg Salad Tartines. Good lord, who am I!
It’s safe to say I am not an egg salad person. Never have been, and I used to think I would never be thanks to some really bad sloppy quick-on-the-go egg salad sandwiches from coffee shops over the years. (Glaring right at you Whampoa Garden and Festival Walk mall Starbucks.)
Then enter these Herby Egg Salad Tartines into my life to prove me wrong and make me an egg salad craving and chomping machine!
A few weeks ago I was making my typical sandwich salad batch (that week was spicy salmon mayo salad’s turn on the rotation) for lunch and saw my dad quietly enjoying an egg salad sandwich in our dining room. And you know what, it actually looked kind of good.
I hadn’t had egg salad in ages thanks to aforementioned bad experiences, but just seeing him munching happily away on his sandwich piqued my curiosity and I thought I’d have a go at making my own egg salad for a change.
Turns out, I LOVE egg salad right now! Well, I’m in love with these Herby Egg Salad Tartines and there are a few reasons why you will love them too:
- They’re full of feel-good summery flavors and packed with fresh herbs like mint and dill.
- They’re perfect for a light lunch (very good if you’re like me and don’t want to fall asleep at your desk while at work – yes this has happened to me at my previous jobs before).
- It’s fancy without being too fancy.
- It’s cooling and refreshing thanks to the minty mint, lemony lemon juice, and cooling cucumber.
- It’s super quick and easy to whip up – perfect for Mondays when I’m haaangry!
- Lunch sorted FOR THE WEEK (or at least four out of five days for me)!!
What I truly adore about these tartines (French for open-faced sandwich) is that it doesn’t take much to make them and you only need everyday ingredients. If fresh mint or dill is not in season or available year round where you are, you can use freeze dried herbs or just dried herbs from the bottle. Fresh (for any food) is always my number 1 choice if available, but I’ve made this egg salad with bottled herbs a few times and it tastes just as yum! ❤️
As for bread, pick up a loaf of your favorite type of crusty bread. I like to brush the slices with a bit of truffle oil before toasting them and spooning the egg salad on top – since you know, I like to be a little fancy sometimes. 😉 But the oil is totally optional for these tartines because the star of the show truly is the herby egg salad. If you also like to be a bit fancy sometimes but don’t have truffle oil on hand, you can substitute with olive oil too.
As you know from my Sweet & Spicy Thai Chicken Sandwich post, I like to make a batch of a sandwich type of salad at the beginning of the week and eat in wraps, sandwiches, and salads, etc. throughout the week. (Yes I know I am a bit boring when it comes to lunch, but hey, more tummy space and fun for dinner!) 😉
These Herby Egg Salad Tartines just totally upped my lunch game this summer and I hope you’ll love them as much as I do! 🤗 Xx
Herby Egg Salad Tartines
These Herby Egg Salad Tartines are quick and easy to make and great for a light lunch. They’re loaded with feel-good summery herbs and lemon and perfect for when you want to take your summer lunch game up a notch!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 tartines 1x
- Category: Sandwiches
- Cuisine: Western
Ingredients
- 4 Hard Boiled Eggs – chopped small (I cooked mine for about 10 minutes and the yolks were still a bit soft and bright yellow instead of completely firm, pale yellow, and on the dry side like proper hard boiled eggs)
- ¼ cup Red Onion – minced
- ½ cup Cucumber – minced
- ¼ cup Mayonnaise or Light Mayonnaise (I use Kraft’s)
- 1.5 TSP freshly squeezed Lemon Juice
- 4 TBLS fresh Mint Leaves – finely chopped
- 1 TSP fresh Dill Leaves – finely chopped
- ½ TSP Black Pepper, to taste
- ½ TSP Kosher Salt, to taste
- 1 medium sized loaf of your favorite rustic bread (I used Stoneground) – sliced
- Truffle or Olive Oil (optional) – to brush on the bread slices
Instructions
- Make Egg Salad: Combine everything in a bowl and mix with a spoon until fully combined.
- Toast Bread: Brush truffle oil on bread slices and toast in a toaster or oven for 1-2 minutes, or until desired toastiness has been achieved.
- Make Herby Egg Salad Tartines: Spoon the egg salad on the bread slices and sprinkle more dill leaves on top if desired.
Notes
- Egg salads generally last for 3-5 days when stored in an airtight container in the fridge, but my experience with any type of sandwich salad it that it’s best not to go beyond day 4. So I recommend that you store in the fridge for up to 3-4 days tops and consume by then.
- This herby egg salad tastes fantastic in sandwiches, wraps, and on top of salads too so don’t limit yourself to just these tartines for the week, even though they are ridiculously deeee-lissh!
Nutrition
- Serving Size: 2 tartines
- Calories: 384
- Sugar: 6.6g
- Sodium: 446.9mg
- Fat: 16.5g
- Saturated Fat: 3.4g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 45.4g
- Fiber: 2.1g
- Protein: 12.8g
- Cholesterol: 192.3mg
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