Curried Egg Salad, Radish and Fall Pea Shoot Tartine

October  4, 2022
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.
  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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  • TheWimpyVegetarian
  • Loves Food Loves to Eat
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  • thirschfeld

15 Reviews

Oui, C. September 9, 2010
One of the things I really miss about living in France is the really fabulous tartines you can find on almost any corner. Why don't we make more of them here? This one looks quite perfect with a great mix of flavors and textures, sure to keep my mouth eager for the next bite. - S
thirschfeld September 10, 2010
Thanks Oui, Chef. I often wonder why we don't do a lot of things here.
MyCommunalTable September 9, 2010
I hate that Rachel Ray has over used this word, but it does apply, "Yum"
thirschfeld September 10, 2010
Thanks MyCommunalTable, yum is still and will be an appropriate word for tasty food no matter how much abuse RR gives it.
TheWimpyVegetarian September 8, 2010
This looks wonderful! I'm a big egg salad girl and I'm making this tomorrow. BTW, I love pea shoots. I get a bunch of them from a nearby farm and have found all kinds of things to add them to. Perfect topping for this tartine.
thirschfeld September 8, 2010
Thanks Chez Suzanne and I hope you enjoy it as much as I did.
Loves F. September 7, 2010
ahHA! I didn't even realize I was posting a curry-egg-radish recipe right after you (much different though). I love curry in deviled eggs, so I can only imagine how good this is...especially with the fresh radishes. Lovely picture, as well (you've done it again!).
thirschfeld September 7, 2010
the more the merrier, LFLtE, is what I always say. That omelet looks delicious.
thirschfeld September 7, 2010
thanks healthierkitchen. The walnut oil added a lot to it for sure.
luvcookbooks September 7, 2010
why not rye?
thirschfeld September 7, 2010
I should clarify and say caraway rye and the only reason is I don't imagine caraway rye to be a first choice.
luvcookbooks September 7, 2010
thanks, just curious
often order egg salad on rye toast
your recipe does seem overly elegant for caraway rye
gingerroot September 7, 2010
This looks really good and I'm not even a fan of egg salad. I can imagine that it would taste delicious prepared this way and especially, paired with radishes.
thirschfeld September 7, 2010
thanks gingerroot.
healthierkitchen September 7, 2010
Would eat this every day if I could! I love pea shoots and love the additions of the spices and walnut oil