Deviled Egg Salad and Asparagus Tartines Recipe
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.