I chose Ina Garten Egg Salad Tartines for this month’s Ina Fridays. What’s Ina Fridays? A little gathering of bloggers devoting the first Friday of each month to the recipes of Ina Garten, the Barefoot Contessa.
What are tartines?
The fancy French word for open-faced sandwich.
The recipe for Ina Garten Egg Salad Tartines, is from her cookbook, Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again
In the recipe’s introduction, Ina says that egg salad is her “feel-good” food. She makes hers with mustard and lots of fresh dill.
In recent years I’ve come to feel the same way about egg salad. I love it and eat it often, both for breakfast and lunch. And now that I’ve tasted her version with mustard and dill, I think it’s definitely the way to go.
I made a half batch (4 servings) of Ina Garten Egg Salad Tartines. And traded out the regular mayonnaise for Best Foods Light mayo to make them more Weight Watchers friendly. (Sometimes I use part light mayo and part plain nonfat Greek yogurt or all yogurt.)
Smoked salmon really elevates these tartines from simple to special. They are yummy with smoked turkey or bacon too.
According to my calculations, each of Ina Garten’s Egg Salad Tartines has 271 calories and *7 PointsPlus.
- 6 extra large eggs
- 3 tablespoons light mayonnaise
- 1 teaspoon whole-grain mustard
- 1-1/2 tablespoons minced fresh dill, plus sprigs for garnish, if desired
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 slices whole grain bread
- 4 slices smoked salmon
- Place the eggs in a medium-size pot and cover them with cool water. Bring the water to a boil and then cover the pot and remove from the heat. Let the eggs sit in the hot water for 12 minutes. After 12 minutes, drain the pot and then fill it with cold water.
- To peel the eggs and and gently roll them against the counter to crack the shells. Peel each one under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in a large bowl. Cut them up roughly. Then mash them with a potato masher or fork until you achieve the desired consistency. Add the mayonnaise, mustard, dill, salt and pepper. Stir gently to combine.
- Toast the bread. Lay one slice of salmon on each piece or toast. Spread on the egg salad. Garnish with a sprig of dill.
- Serve at room temperature.
Slightly adapted from:
Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again
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