Curried Egg Salad, Radish And Fall Pea Shoot Tartine Recipe

Name: Curried Egg Salad, Radish And Fall Pea Shoot Tartine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

1461

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Curried Egg Salad, Radish And Fall Pea Shoot Tartine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Egg Salad, Radish And Fall Pea Shoot Tartine

How did you like this recipe?

Frequently Asked Questions