Egg Salad Tartine

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by Jessica at SEE Salt

I love Spring. Absolutely, everything, about, it. I love the daffodil sprigs at Trader Joe’s, the little girls’ spring dresses and, of course, the food!

We love to dye our Easter eggs together as a family, and of course we always dye more than we can fathom to eat. So we wanted to come up with a fresh twist on the classic egg salad that would make us fall back in love with all of those hard-boiled eggs.


In other words, this is not your grandmother’s egg salad: a little fresh lemon zest, dill, and some crunchy fresh radish revamped this classic in no time.


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We also ended up topping ours with icy cold fresh shrimp—a flavor combination inspired by travels in Norway.


This is our new post-Easter snack or lunch. I think these would also be so lovely for entertaining. I would probably suggest toasting your bread and having everything prepared in advance such that you can top the tartines right before guests arrive (thus ensuring the bread stays crusty and your toppings stay chilled).

A crusty tartine we hope you enjoy—here’s how to make them…


(serves 4)
4 eggs hard, boiled
8 cooked shrimp, chilled (2 per toast)
4 slices of a baguette, toasted
3/4 stick of celery, diced
2 radishes, diced
1/2 of a green onion, chopped
2 1/2 tablespoons of mayo
fresh dill to taste
lemon zest to taste
sea salt
fresh pepper
thinly sliced lemon, to garnish
sprigs of dill, to garnish


Dice 4 hard-boiled eggs and add to a bowl.
Add celery, radish, green onion, mayo, fresh dill, lemon zest, and salt and pepper. Combine.
Top baguette slices with egg salad.
Place three chilled shrimp on top of each.
Garnish with a thinly sliced lemon and a fresh sprig of dill.

Thank you so much, Jessica! Looks delicious! 

SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin.

P.S. In addition to creating gorgeous recipe videos for her own site, Jessica contributes recipes to Hither and Thither on a regular basis—some original and some from SEE Salt. See her most recent, homemade granola bars.  Also, more egg recipes

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