Deviled Egg Salad and Asparagus Tartines


  • 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


  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