There’s nothing more that I love than a super quick, throw-together type of lunch. An egg salad sandwich is something that is always in the cards for me because:

A. I always have eggs in the fridge (I love to bake).
B. I usually have bread (my fiancé loves carbs).
C. I always have lots of condiments in the fridge (condiments can make anything taste a million times better).

I like to eat it open-faced. It results in a messy face, yes, but it’s oh so good. AND it means a bit less bread. I like my egg salad to have a balance of lots of flavors. I like some sort of brine so I’ll always throw in some form of pickle juice. I like some spice (read: pepperoncini and smoked paprika); and I love it to be fresh so celery and Italian parsley are a must.

Texture is another thing that egg salad has to have. My mom used to love to add diced apple to tuna salad and while I think apple might be a bit weird to add to egg salad, I added some nice texture via diced celery.

I also really like to cook my eggs to the point where they’re just solid. This is not the time for a runny yolk but I like them when they’re slightly jammy in the center. I never cook them until the ring is green—that’s just sad! So watch the timer! :)

Egg Salad Tartine

Enjoy this egg salad tartine with a balance of lots of flavors- pickled, spiced and texturized. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise of choice
• 1 tablespoon pepperoncini brine
• 1 tablespoon pepperoncini diced
• 1 tablespoon minced Italian parsley
• 1 rib of celery, trimmed
• 2 tablespoons diced red onion
• 1/4 teaspoon smoked paprika
• Salt
• Freshly cracked black pepper

Directions

1. To boil eggs (this is my favorite way): In a medium pot, fill it with water (so that it’ll cover the eggs completely). Place it over high heat and when the water comes to a gentle boil, carefully add the eggs. Set a timer for 10 minutes. This will give you a bright egg yolks that is a little jammy but not too runny. Run under cold water and peel. Slice in half and then dice. Transfer to a bowl.
2. To assemble: To the bowl with the diced boiled egg, add the mayo, pepperoncini brine, pepperoncini, minced Italian parsley, celery, red onion, paprika, a few pinches of salt and pepper. Mix together and give it a taste; adjust the salt and pepper to your liking.
3. Spoon over a few pieces of toasted bread.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.