Estate Comforts

Dainty Egg Salad Tartines with Sliced Radishes, Basil and Watercress

Name: Dainty Egg Salad Tartines with Sliced Radishes, Basil and Watercress
Total time: 30 min
Ingredients: 8 large eggs, hardboiled, peeled; ¼ cup mayonnaise; ¼ cup sour cream; 2 green onions, white part only, minced, about 2 tablespoons; 2 tablespoons pale green inner leaves of celery, chopped; 1 small shallot, peeled and minced, about 1 tablespoon; 2 teaspoons Dijon-style mustard; 1 teaspoon honey; ½ teaspoon kosher salt; ½ teaspoon coarse black pepper; 8 (1-inch thick) slices artisanal whole grain bread; 1 cup watercress leaves; 1 bunch fresh basil leaves; 4 large radishes, thinly sliced

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The Strategy:

Pulsing hard-cooked eggs in a food processor is a quick way to achieve a light, uniform texture for this delicate egg salad. Folding in sour cream, green onions, and a touch of honey creates a creamy dressing with a perfect hint of sweetness. Mound the mixture over fresh bread lined with peppery watercress and top with crisp radishes for a gorgeous open-faced sandwich.

Serves: 8 | Total Time: 30 minutes till it's ready

Ingredients

Egg Salad Base

8 large eggs, hardboiled, peeled
¼ cup mayonnaise
¼ cup sour cream

Egg Salad Mix-ins

2 green onions, white part only, minced, about 2 tablespoons
2 tablespoons pale green inner leaves of celery, chopped
1 small shallot, peeled and minced, about 1 tablespoon
2 teaspoons Dijon-style mustard

Egg Salad Seasoning

1 teaspoon honey
½ teaspoon kosher salt
½ teaspoon coarse black pepper

Tartines

8 (1-inch thick) slices artisanal whole grain bread
1 cup watercress leaves
1 bunch fresh basil leaves
4 large radishes, thinly sliced

Instructions

Egg Salad

Place the eggs into the bowl of a food processor.
Pulse to finely chop.
Transfer to a medium bowl.
Fold in the mayonnaise, sour cream, green onions, celery leaves, shallot, mustard and honey. Taste and season with salt and pepper.

Tartines

Lay the bread onto your work surface.
Mound the watercress onto the bread.
Top with egg salad.
Top the egg salad with basil leaves and radish slices.
Cut each in half diagonally.
Sprinkle a bit of additional salt over the radishes.

Cook’s Tip

To hard cook eggs perfectly, start with a pan of cold water. Lay the eggs into the pan in a single layer. Cover the pan, bring the water to a boil and then immediately turn off the heat. Turn on a timer and let the eggs sit, covered for exactly 11 minutes. Transfer the eggs to ice water to cool and refrigerate until you are ready to peel and eat.

Home cook prepared steps for assembling and cooking Dainty Egg Salad Tartines with Sliced Radishes, Basil and Watercress.

The full recipe lives in the Vault

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The Heart of the Table

These dainty tartines bring a fresh, springtime elegance to the breakfast or brunch table. Decorated with colorful radishes and bright green basil, they look as lovely as a garden party and fill the room with a sense of light, cheerful hospitality.

An appetizing, fresh serving of cooked Dainty Egg Salad Tartines with Sliced Radishes, Basil and Watercress displayed beautifully on a styled dining table.

The Art of the Host

unbleached, pre-cut parchment paper sheets for clean releases
a mouth-blown glass dressing cruet with a hand-ground glass stopper
a hand-cut glass mixing pitcher with a diamond-cut pattern
a sleek, solid brass Japanese double jigger with inner measurement lines
a seamless, high-heat resistant silicone spatula in a soft slate grey

Neighborly Grace

THE PRESENTATION: Serve the tartines cut in half diagonally on a vintage silver platter, with extra radish slices and fresh basil leaves scattered around the board.
THE POUR: A crisp, chilled Grüner Veltliner or an artisanal elderflower-cucumber pressé with fresh mint.
THE VIBE: Morning Sunroom. The morning sun reflects off crystal glasses as everyone enjoys the fresh, delicate sandwiches in a peaceful setting.

Chef’s Recommendations

The Cold Soup With It: Chilled Strawberry & Basil Gazpacho
The Salad Beside It: Kale Salad with Strawberries & Goat Cheese
Beets Alongside: Sautéed Beets and Spinach
The Tea-Time Bake: Orange Poppy Seed Scones

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Dainty Egg Salad Tartines with Sliced Radishes

Dainty Egg Salad Tartines with Sliced Radishes, Basil and Watercress

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps