Egg Salad Tartine Recipe

Hard-boil the eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan and remove from heat; let sit for 10–12 minutes.

Cool and peel

Transfer eggs to an ice bath for 5 minutes to stop cooking. When cool, tap each egg gently and roll to crack the shell, then peel under running water. Pat dry with paper towel.

Make the salad

Roughly chop the peeled eggs and place in a medium mixing bowl. Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, diced celery, minced red onion, chives, parsley, salt, black pepper, and smoked paprika (if using). Fold gently until combined but still slightly chunky. Taste and adjust seasoning (add more salt/pepper or a squeeze of lemon if needed).

Cook the bacon

Heat a skillet over medium heat. Add bacon slices in a single layer and cook, turning occasionally, until crisp and golden, 6–8 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of the bacon fat.

Toast the bread

While bacon rests, brush both sides of the bread slices lightly with softened butter and the reserved teaspoon of bacon fat (or a little olive oil). Toast the bread in a clean skillet over medium heat or on a grill pan until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a broiler for 1–2 minutes per side, watching closely.

If using salad greens or arugula, toss them lightly with a tiny drizzle of olive oil and a pinch of salt, and divide onto the toasted bread slices as a base (optional).

Divide the egg salad evenly among the toasted bread slices, mounding it slightly.

Top each tartine with 1–2 slices of the crisp applewood smoked bacon, breaking the bacon if necessary to fit.

Finish with a sprinkle of additional chopped chives or microgreens and a grind of cracked black pepper. Serve immediately.