Simple Egg Salad Tartine

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! :)

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.