Egg Salad Tartine Recipe

Hard-boil eggs

Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit 10 minutes. After 10 minutes, transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Peel and chop eggs

Crack and peel eggs under running water. Pat dry and coarsely chop the eggs; set aside in a mixing bowl.

Make dressing and combine

To the chopped eggs add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, finely diced celery (2 tbs), sliced green onion (1 tbsp), chopped chives (1 tsp), 3 pinches kosher salt, and 1 tsp freshly ground black pepper. Gently fold until combined but still slightly chunky. Taste and adjust seasoning (add more salt, pepper, or lemon if desired).

Cook bacon

Heat a large skillet over medium heat. Add 4 slices applewood smoked bacon and cook until crisp, turning occasionally, 6–8 minutes depending on thickness. Transfer bacon to a paper towel–lined plate and let drain; when cool, roughly chop or break into bite-size pieces.

Prepare buttered bread topping

In a small bowl, combine 1 tablespoon softened unsalted butter with 1 teaspoon roasted togarashi seasoning until evenly mixed. If you prefer milder heat, start with 1/2 tsp and adjust.

Toast bread

Preheat a skillet or griddle over medium heat or use a toaster oven. Spread the togarashi butter evenly over one side of each of the 4 multigrain bread slices. Place buttered-side down on the hot skillet (or place bread in toaster oven butter-side-up if using oven) and toast until golden and crisp, about 2–3 minutes per side in skillet (or 4–6 minutes in toaster oven).

Assemble tartines

Divide the egg salad evenly among the 4 toasted bread slices, spreading to the edges. Scatter the chopped applewood smoked bacon over the egg salad. Top each tartine with a small handful (about 1 tbsp) of microgreens or baby arugula if using.

Finish and serve

Optional: sprinkle a tiny pinch of extra roasted togarashi over each tartine for color and heat. Serve immediately while toast is still crisp.