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!
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
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.
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!
Serving Size:2 tartines
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