Deviled Egg Salad and Asparagus Tartines Recipe

Name: Deviled Egg Salad and Asparagus Tartines Recipe
Total time: 30 min
Ingredients: 6 hard-cooked eggs, peeled; 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 1/2 teaspoons finely chopped fresh dill; 1 1/2 teaspoons finely chopped fresh chives; 2 scallions, finely chopped; 2 teaspoons dill pickle brine or fresh lemon juice; 1 teaspoon hot sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 pound asparagus; 3 tablespoons salted butter, at room temperature; 8 white sandwich bread slices, crusts removed, toasted

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Everyone will love this fresh take on finger sandwiches. Fresh dill, chives, and scallions add a lovely herbaceous note to this egg salad, while a splash of hot sauce makes it "deviled." If you want more heat in the egg salad, add extra hot sauce or a dash of cayenne pepper. If you're making this elegant appetizer in advance, prepare the egg salad up to one day ahead and cover store in refrigerator. The asparagus can be blanched up to one day in advance. Wrap the blanched asparagus spears in damp paper towels and refrigerate them. When you're ready to serve, prepare the toast with the toppings. This quick bite is perfect for people to grab in passing. They will love the flavor and crunch. This vegetarian dish is a great option for your buffet, but pairs well with seafood dishes like Shrimp and Bacon Salad Sliders or Baked Fingerling Potatoes with Smoked Salmon and Capers. Whether you're serving these tartines right away or in a day, make sure the bread is toasted well and assemble them just before serving.

By

Sheri Castle

Published on April 17, 2017

Deviled Egg Salad and Asparagus Tartines — Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

Active Time:

30 mins

Total Time:

30 mins

Yield:

8 serves

Ingredients

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 1/2 teaspoons finely chopped fresh dill
1 1/2 teaspoons finely chopped fresh chives
2 scallions, finely chopped
2 teaspoons dill pickle brine or fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound asparagus
3 tablespoons salted butter, at room temperature
8 white sandwich bread slices, crusts removed, toasted

Directions

Using a fork, finely crush eggs in a medium bowl. Stir in mayonnaise, mustard, dill, chives, scallions, brine, hot sauce, salt, and pepper.
Bring a medium saucepan of salted water to a boil over high. Fill a large bowl with ice water. Cut tip ends of asparagus spears into 4-inch lengths (the same length as bread slices); discard remaining asparagus spears or reserve for another use. Cook asparagus tips in boiling water until tender-crisp, 30 seconds to 1 minute; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
Spread butter evenly on toasted bread slices; cut bread slices in half lengthwise. Spread egg mixture evenly over butter; top with 2 or 3 asparagus tips. Serve immediately, or cover with damp paper towels, and chill up to 1 hour.