Egg Salad Tartine

judywitts (CC-BY)


  • 6 large eggs
  • 3 tablespoons mayonnaise of choice
  • 1 tablespoon pepperoncini brine
  • 1 tablespoon pepperoncini diced
  • 1 tablespoon minced Italian parsley
  • 1 rib of celery, trimmed
  • 2 tablespoons diced red onion
  • 1/4 teaspoon smoked paprika
  • Salt
  • Freshly cracked black pepper


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.
  1. To boil eggs: In a medium pot, fill it with water (so that it’ll cover the eggs completely). Place it over high heat and when the water comes to a gentle boil, carefully add the eggs. Set a timer for 10 minutes. This will give you a bright egg yolk that is a little jammy, but not too runny. Run under cold water and peel. Slice in half and then dice. Transfer to a bowl.
  2. To assemble: To the bowl with the diced boiled egg, add the mayo, pepperoncini brine, pepperoncini, minced Italian parsley, celery, red onion, paprika, a few pinches of salt and pepper. Mix together and give it a taste; adjust the salt and pepper to your liking.
  3. Spoon over a few pieces of toasted bread.

Servings: 4

New WPR  Apparel. Starting at $12/month. Donate now.

Trustworthy news, world-class music and Wisconsin stories … made possible by people like you.

Related Stories