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If you’re looking for a simple meal that feels just a little bit special, these Ina Garten Egg Salad Toasts (Tartines) are it.
Creamy egg salad with mustard and fresh dill, layered over toasted whole-grain bread and topped with smoked salmon—it’s the kind of easy upgrade that turns everyday ingredients into something you’ll actually look forward to eating.
I first made these years ago as part of a little on-line gathering called Ina Fridays—a fun tradition where bloggers cooked from recipes by Ina Garten (aka the Barefoot Contessa).
Still a huge Ina Garten fan all these years later, these open-face egg salad toasts are still a favorite.
Table of Contents
Why You’ll Love These Egg Salad Toasts
- Simple ingredients, big flavor
- Lightened up and WW-friendly
- Perfect for breakfast, lunch, or a light dinner
- Easy to customize based on what you have
- Feels a little fancy with very little effort
Ingredients & Substitutions
- Eggs – The heart of the recipe—cook them just right for a creamy texture.
- Light mayonnaise – Keeps things lighter. You can also use part (or all) nonfat Greek yogurt.
- Whole-grain mustard – Adds a subtle tang and depth of flavor. Substitute whatever mustard you prefer.
- Fresh dill – This is what makes Ina’s version special. You can substitute dried dill or other herbs if needed.
- Salt & pepper – Adjust to taste.
- Whole grain bread – Toasted for structure and crunch.
- Smoked salmon – Optional—but highly recommended for that “something special” feel.
Calories and WW Points
According to my calculations, each of Ina’s Egg Salad Tartines has 271 calories and 3 WW Points. To see your WW Points for this recipe, track it in the WW App! (You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Make Ina Garten Egg Salad Toasts
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover, remove from heat, and let sit for 12 minutes.
- Drain and transfer to cold water. Peel once cool.
- Roughly chop the eggs and place in a bowl.
- Mash gently with a fork or potato masher (affiliate link) to your desired consistency.
- Stir in mayonnaise, mustard, dill, salt, and pepper.
- Toast the bread.
- Top each slice with smoked salmon (if using), then spread with egg salad.
- Garnish with extra dill and serve.
A Little Backstory
Ina calls egg salad her “feel-good food,” and I completely understand why.
It’s simple, comforting, and endlessly adaptable. I’ve been an egg salad fan for years, but adding mustard and fresh dill really takes it to another level.
This version has quickly become my new go-to.
Recipe Tips & Notes
- Don’t over-mash the eggs—you want a little texture
- Taste and adjust seasoning before serving
- Best enjoyed at room temperature
- Great for meal prep—just assemble the toasts right before eating
Easy Variations
No smoked salmon?
Try smoked turkey, ham, or even crispy bacon.
Vegetarian option
Skip the salmon and add sliced tomato and cucumber.
No fresh dill?
Use dried dill or swap in parsley, basil, or cilantro.
Low-carb option
Serve the egg salad:
- On cucumber slices
- In lettuce wraps
- Stuffed into a tomato
If you’ve made this Egg Salad Tartines, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Ina Garten Egg Salad Tartines Recipe
Ingredients
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices whole grain bread
- 4 slices smoked salmon
Instructions
- 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 (affiliate link) 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Variations:
- No smoked salmon? They are yummy with smoked turkey, ham or bacon too.
- Vegetarian? Skip the salmon and substitute slices of fresh tomato and cucumber.
- No fresh dill? Substitute dried dill or another fresh herb such as parsley, basil or cilantro.
- Low carb? Serve the egg salad stuffed into a tomato, in lettuce wraps, or atop rounds of cucumber.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Slightly adapted from: Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again (affiliate link) by Ina Garten
These Egg Tartines are on my list of 7 Simple Low-Calorie Recipes with Eggs for Weight Watchers.
What are tartines?
The fancy French word for open-faced sandwich. You gotta admit, tartine sounds much nicer than sandwich or toast!
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 (affiliate link)
Frequently Asked Questions
Can I make the egg salad ahead of time?
Yes! Store it covered in the refrigerator for up to 3 days.
Can I use Greek yogurt instead of mayo?
Absolutely. You can replace all or part of the mayo with nonfat Greek yogurt.
What’s the best bread to use?
A sturdy whole-grain bread works best so it holds up under the toppings.
Do I have to use smoked salmon?
Not at all—it’s optional, but it adds a nice upgrade.
How do I keep the toast from getting soggy?
Assemble just before serving and make sure the toast is well toasted.
More WW-Friendly Toast Ideas
If you enjoy these, you might also like:
Now that is a good looking tartine, good looking enough for me to ignore my Egg allergy and take a bite 🙂
IV never seen this recipe before. Ina Fridays are helping me discover some great treats.
Great pictures. Drop by my kitchen.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Martha, I would enjoy this as a special breakfast or lunch. I love smoked salmon!
Worth every one of the 7 points, Martha! Beautiful post! Happy weekend.
I adore egg salad and smoked salmon – gotta make these soon!