Egg Salad Tartine
by Adrianna Adarme on Apr 13, 2018
- Course
- Breakfast and Brunch
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
- ¼ teaspoon smoked paprika
- Salt
- Freshly cracked black pepper
Instructions
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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.
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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.
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Spoon over a few pieces of toasted bread.