54 minutes ago
Thursday, May 10, 2012
I am obsessed with egg salad. I love it so, especially with a tablespoon of pickle relish. Yum.
Here, I used some asapragus stalks and chives from my garden to make a crunchy springtime version.
You've seen these here before with smoked salmon. Either or, it's your call.
Perfect appetizer for your Mother's Day brunch.
Egg Salad w/ Asparagus Tartines: (makes 8 tartines)
4 large eggs, hardboiled for 12 minutes
6 stalks of fresh asapragus, sliced into 1/2" pieces on the diagonal
handful of fresh snipped chives
salt & pepper
a heaping tbsp of good mayo (I like Hellman's)
1 tsp of Dijon mustard
4 slices of whole grain bread, crusts removed
I steam my asparagus for a minute before slicing, but since these spears were freshly picked from my garden, I used them fresh and crunchy (don't do that with store bought asparagus, different animal).
Mash your eggs with a potato masher or fork and add the rest of the ingredients.
Fold in the steamed asparagus pieces, saving the tops for decoration.
Spread the asparagus egg salad mixture on the crustless bread pieces (tartines), and cut in half to make 8 slices.
Garnish each tartine with an asparagus top and some fresh chives.
Happy Mother's Day to all my readers.