Curried Egg Salad, Radish and Fall Pea Shoot Tartine

September  7, 2010
0 Ratings
Author Notes

I have always liked tartines because they actually are appealing to look in comparison to most sandwiches. Leave it to the French. Never the less a tartine is usually made with a spreadable ingredient and then garnished with goodies to enhance the flavors. I have been experimenting with egg salad and this is my favorite version at the moment and it just lent itself to the garnisheswhich made it a very memorable tartine and the flavors just work amazingly. One note, I have chickens so I have fresh eggs and because I have fresh eggs the cooking technique of bringing them to a boil, then taking them off the heat, and then letting them rest for 19 minutes does not work when it comes to peeling them. I bring the water to a boil and then gently nestle the eggs into the water and set a timer for twelve minutes. I then prepare an ice bath, remove the eggs from the boiling water at the end of twelve minutes and shock them in the ice water. Once cool they peel perfectly and the yolks have not turned green around the edges. I also say Fall pea shoots, I grow peas in the Spring to eat and peas in the Fall to put in the freezer but I always eat the shoots of the Fall peas to keep them from growing to fast because I want the pea pods to develop in cool weather so they are sweet and not starchy. The radishes are a combination of whatever is ready from the garden, French Breakfast, Cherry Belle etc. —thirschfeld

  • Serves 4
  • 6 eggs, hard boiled and peeled
  • 3 tablespoons mayonnaise, one of the tablespoons should be heaping
  • 2 tablespoons bread and butter pickles, minced with some of the onion from the jar
  • 1 hot red pepper, I used a cayanne
  • 1/2 teaspoon Madras curry powder, I would stick with Madras it has a flavor that goes especially well with eggs
  • 12 radishes, scrubbed clean and thinly sliced
  • 1 small bunch of tender pea shoots, rinsed and dried
  • 1 tablespoon cliantro, coarsely chopped, plus a few leaves for garnish
  • roasted walnut oil for drizzling
  • 4 slices of great bread of your choice but not rye. I used a multigrain.
In This Recipe
  1. To make the egg salad place the eggs into a bowl and mash them with a potato masher until you have a mealy mash. Then add the mayonnaise, curry powder, bread and butters, 1 tablespoon of the cilantro and the hot pepper. Season with salt and pepper then mix to combine. Taste and adjust the seasoning if necessary.
  2. Spread the egg salad across one side of each piece of bread. Place the bread on a plate egg side up.
  3. Using a mandoline or Japanese slice shave three radishes across the top of each tartine or sprinkle them if you sliced them with a knife.
  4. Garnish each tartine with pea shoots and a couple of cilantro leaves. Drizzle with walnut oil and give each a few grinds of black pepper, then serve.
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Father, husband, writer, photojournalist and not always in that order.