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Recipe

Egg Salad Tartines with Fresh Radish, Basil, and Watercress

Kate Sears

Servings: 4

These colorful, fresh open-face sandwiches are ideal for lunch or afternoon tea. Feel free to vary the herbs, substituting fresh tarragon, dill, or chervil for the chives.

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup minced chives
  • 1/4 cup finely chopped shallots (from 4 medium shallots)
  • 1 Tbs. Dijon mustard
  • 1 tsp. lemon zest (from 1/3 medium lemon)
  • 1/2 tsp. kosher salt
  • 10 grinds black pepper
  • Four 1-inch-thick slices crusty pumpernickel or rye bread, toasted
  • 32 basil leaves, washed and dried
  • 4 radishes, trimmed and thinly sliced
  • 1 cup watercress leaves, washed and dried

Preparation

  • Place the eggs in a large saucepan and cover with about 2 inches of water. Cover and bring to a boil over high heat. Once the water comes to a full boil, keep the eggs covered and remove from the heat. Have the eggs sit off the heat for 12 minutes (set the timer). Then pour them into a colander set in the sink. Immediately begin running cold water over the eggs and jostle them in the colander. Peel while the cold water continues to run over them.
  • Transfer the peeled eggs to a medium-sized bowl. Add the mayonnaise, chives, shallots, mustard, lemon zest, salt, and pepper. Mash the eggs with a potato masher, and mix the ingredients well with a large spoon (you should have about 3-1/4 cups salad).
  • Dollop a quarter of the egg salad onto each slice of bread and top with a quarter of the basil leaves, a quarter of the radishes, and a quarter of the watercress. Slice in half and serve.

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