Curried Egg Salad and Apple Tartines

A tartine is a French open-faced sandwich, usually spread with something flavorful such as this curried egg salad.

Curried Egg Salad and Apple Tartines

Amy Maltzan
A tartine is a French open-faced sandwich, usually spread with something flavorful such as this curried egg salad. Use your favorite variety of Finger Lakes grapes and apples. And while fresh-from-the-chicken eggs are superb, they’re tough to peel, so we usually set aside some eggs for a week or so before hard-boiling them.
Course Main Course, Salad
Servings 4

Ingredients
  

  • ¼ cup mayonnaise
  • ¾ teaspoon curry powder
  • 1/8⅛ teaspoon celery salt
  • ¾ teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 6 hard-boiled large eggs peeled
  • ¼ cup grapes halved
  • ¼ cup celery finely chopped
  • 1 shallot finely chopped
  • ½ apple diced
  • 4 slices multigrain bread toasted
  • Optional: thinly sliced radish spinach leaves

Instructions
 

  • Stir mayonnaise, curry powder, celery salt, cumin, mustard and lemon juice together in a bowl. Add the eggs and gently mash with a fork.
  • Gently stir in the grapes, celery, shallot and apple. Season with salt and pepper to taste.
  • Spoon the egg salad onto each of the toasted bread slices. For extra crunch and color, top with thinly sliced radish and a few tender spinach leaves.
  • Below is a step by step of my favorite way to make hard-boiled eggs, where the yolks are set but still moist. There’s nothing like the perfectly cooked egg.
  • Place as many eggs as you want to cook in the bottom of a pot. Fill with enough cold water to cover eggs by 1 inch.
  • Bring water to a boil with the eggs in the pot. When the water reaches a boil, turn off the heat.
  • Let the eggs sit for 8 minutes. Remove immediately to an ice-water bath to cool completely (about 3 minutes in the ice-water bath) before peeling.

Notes

This article originally appeared in the Fall 2012 edition of the magazine.
Keyword apple, curry, egg

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