by Jessica at SEE Salt
I love Spring. Absolutely, everything, about, it. I love the daffodil sprigs at Trader Joe’s, the little girls’ spring dresses and, of course, the food!
We love to dye our Easter eggs together as a family, and of course we always dye more than we can fathom to eat. So we wanted to come up with a fresh twist on the classic egg salad that would make us fall back in love with all of those hard-boiled eggs.
In other words, this is not your grandmother’s egg salad: a little fresh lemon zest, dill, and some crunchy fresh radish revamped this classic in no time.
We also ended up topping ours with icy cold fresh shrimp—a flavor combination inspired by travels in Norway.
This is our new post-Easter snack or lunch. I think these would also be so lovely for entertaining. I would probably suggest toasting your bread and having everything prepared in advance such that you can top the tartines right before guests arrive (thus ensuring the bread stays crusty and your toppings stay chilled).
A crusty tartine we hope you enjoy—here’s how to make them…