Have you heard of Candwich? As we move further and further away from the immediacy of growing food, pulling it from the ground, preparing it and eating it. I suppose lunch in a can was inevitable. But I don’t know. I’m feeling pretty swayed by the marketing. They have a good point about the “convenience and protection while backpacking, camping, biking.” And a can is recyclable, unlike a plastic bag. Thanks, Ashley, for filling me in!
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Ina Garten Egg Salad Recipe: Creamy Tartines and Easy Lunch Ideas
Egg salad is one of those lunches we sometimes forget about until we have a few boiled eggs sitting in the fridge. Then suddenly it sounds like exactly what we want. Creamy filling, decent bread, perhaps a little greenery on the side. Nothing complicated, just a proper lunch.
If you’ve been searching for the Ina Garten egg salad recipe, her Egg Salad Tartines are a lovely place to start. They take a familiar sandwich filling and serve it generously on toasted bread, with fresh herbs giving the finished dish a little lift.
And before the word “tartine” makes you think you need special equipment or a French kitchen, it simply means an open-faced sandwich. We can absolutely manage that.
You’ll find the full ingredient quantities and instructions in Ina Garten’s official Egg Salad Tartines recipe. Here’s what to know before making it, plus easy ways to serve egg salad for lunch, brunch or a small gathering.
What Is in Ina Garten’s Egg Salad?
The version published on the Barefoot Contessa website uses eggs, mayonnaise, sweet relish, whole-grain mustard and fresh dill or chives, with salt and pepper for seasoning.
It’s served on toasted whole-grain bread. The recipe makes six tartines, serving three to six people, depending on appetites and what else you put on the table.
The sweet relish is worth noticing if your usual egg salad is simply eggs and mayonnaise. It brings a different flavor to the filling, while the mustard and herbs help balance the richness.
Does Ina Garten Put Truffle Butter in Egg Salad?
You may also have seen recent articles discussing an Ina Garten egg salad variation with white truffle butter.
That is a different version from the Egg Salad Tartines recipe linked above. The published tartine recipe uses sweet relish and whole-grain mustard and does not list truffle butter.
If you’re following a particular video or recipe, stick with that version’s ingredients. Combining details from several recipes can leave you wondering why your lunch tastes nothing like the one you
Oh my, what sort of preservatives would be in this to keep is aptly preserved!!!! I don’t think I would be game enough to try
Maybe I’m a little too French or too much of a food snob, but I feel pretty icked out by the concept. This is something I won’t be sharing with people here; they already think Americans eat only sandwiches, burgers, and pizza. This will but confirm their prejudices and give us an even poorer image in their eyes, I fear. 😛
But kudos on recycling… (there, said something nice like my momma always told me to…) 😀
Huh. I thought plastic bags were recyclable, what with how they could be reprocessed and all.
But I don’t know how I like the Canwich idea. It seems like extra expense for something that you could wrap tightly in some (yes, recycled) wax paper and stick in a paper bag. You could even keep a Pringles can to put the sandwich in, especially if it was made with a hot dog bun so it would fit.
I watched a show about entrepreneurs a while back and the inventor of this sand took twelve years to develop it….his family was saying he was obsessed …all I can say is eeewwww