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Deviled Egg Salad and Asparagus Tartines

A favorite food into a sandwich.

Don’t you just love finger foods? And, especially those little finger sandwiches. Whether it’s the softness of the bread that holds your toppings or the crunch of toasted, crustless bread slices topped with some savory concoction, you want to try them on first sight and you will probably go back for another one.

Little sandwiches/savories/sweets makes me want to make a pot of tea. I’ve been buying tea from The Tea Embassy in Austin for about 10 years and it’s the only place I’m going to place an online order. I will pick up specialty teas when I travel because I like to try different teas but I always go back to my Almond Cookie Green Tea from the Tea Embassy as one of my favorites or the Green Walnut tea is also a favorite of mine. And a pot of tea is just what I wanted when I made these little sandwiches. Or, if not in the mood for a cup of tea how about a bottle of champagne.

Who doesn’t like deviled eggs? I remember when I catered someone asked me to make deviled eggs. They were not on my list of something I wanted to serve at a cocktail party. Such a common little bite, I thought who would eat those at a party. Well, I was wrong, people always eat them and one of the first things to disappear on the table. I like my deviled eggs with more mustard than mayonnaise and I usually start with a couple kinds of mustard then just another mayonnaise to smooth things out.

Over the years I have done so many varieties of deviled eggs. I’ve added mashed avocado to the filling as part of the fat, I’ve added salsa to the top, added some beautiful little sprouts or micro greens and I’ve put tiny little shrimp on top. Recently I made a little tea sandwich I called Egg Salad on a Baguette where I put the egg salad in a food processor and made a smooth paste from it and then put a scoop on a spinach leaf on top of a toasted baguette. So the “scoop” is you can change up that egg salad/deviled egg and reinvent a cool little sandwich to go with your next pot of afternoon tea.

This version of “not your typical egg salad” sandwich came from Southern Living magazine. Only think I changed was the way I did the bread. They toasted bread, cut off crust and buttered and then added the egg salad. I used a baguette left the end crust on, buttered it and then toasted in a skillet.

BLAST FROM THE PAST: This Garlicky Greens Salad is from Farm House Rules and one of my favorite salads.

Just your average egg salad ingredients plus a couple extras.

I always like to use an egg slicer to chop my eggs.

Put all the ingredients in a bowl and mix well.

Butter and toast baguette slices. I cut the sides of the crust off but left on the ends. I toasted mine in a nonstick skillet.

Top slices of toast with some egg salad and a couple spear (heads of the blanched asparagus). I still had some violas growing and thought they looked beautiful on the tray. We had these little sandwiches with a bottle of champagne on the way to see the Van Gogh exhibit last week.

Deviled Egg Salad and Asparagus Tartines

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

Instructions

  1. 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.

Recipe Notes

This recipe came from Southern Living Magazine