Written by 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. Recipe serves 4.
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
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.
This article originally appeared in the Fall 2012 edition of the magazine.