Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (2024)

Published · Last updated · By Martha McKinnon · 5 Comments

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Weight Watchers Recipe of the Day: Ina Garten's Egg Salad Toasts

I chose Ina Garten Egg Salad Tartines for this month's Ina Fridays.

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (1)

Ina Garten Egg Salad Tartines

What's Ina Fridays? A little gathering of bloggers devoting the first Friday of each month to the recipes of Ina Garten, aka the Barefoot Contessa.

What are tartines?

The fancy French word for open-faced sandwich. You gotta admit, tartine sounds much nicer than sandwich or toast!

The recipe for Ina Garten Egg Salad Tartines, is from her cookbook, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (affiliate link)

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (2)

In the recipe's introduction, Ina says that egg salad is her "feel-good" food. She makes hers with mustard and lots of fresh dill.

In recent years, I've come to feel the same way about egg salad.

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (3)

Bowl of Egg Salad

I love it and eat it often, both for breakfast and lunch.

And now that I've tasted her version with mustard and dill, I think it's definitely the way to go.

Recipe Notes

I made a half batch (4 servings) of Ina Garten Egg Salad Tartines. And traded out the regular mayonnaise for Best Foods Light mayo to make them more Weight Watchers friendly.

And sometimes I use part light mayo and part plain nonfat Greek yogurt, or all yogurt.

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (4)

Smoked Salmon

Smoked salmon really elevates these tartines from simple to special.

And since I've discovered the ease of making boiled eggs in my InstantPot, pulling these sandwiches together is a snap.

Recipe Variations

No smoked salmon?
They are yummy with smoked turkey, ham or bacon too

Vegetarian?
Skip the salmon and substitute slices of fresh tomato and cucumber

No fresh dill?
Substitute dried dill or another fresh herb such as parsley, basil or cilantro

Low carb?
Serve the egg salad stuffed into a tomato, in lettuce wraps, or atop rounds of cucumber

How Many Calories and WW Points in These Tartines?

According to my calculations, each of Ina Garten's Egg Salad Tartines has 271 calories and:

7 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

If you like these egg salad tartines with smoke salmon, be sure to check out some of my other Weight Watchers friendly breakfast and brunch recipes including Skinny Salmon Stuffed Eggs, Slow Cooker Spaghetti Frittata, Scrambled Eggs with Salmon, Easy Leftovers for Breakfast Slow Cooker Casserole and Smoky Roasted Pepper Crock Pot Strata

Are You Ready To Firmly Plant YourselfOn The Path To Lasting Weight Loss Success?

If you've made this Egg Salad Tartines, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (5)

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4.43 from 7 votes

Ina Garten Egg Salad Tartines Recipe

Easy, healthy and delicious open-faced sandwiches, these egg salad tartines with smoke salmon are great for breakfast or lunch and special enough for company.

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings (adjustable): 4

Calories: 271

Author: Martha McKinnon | Simple Nourished Living

Ingredients

  • 6 extra large eggs
  • 3 tablespoons light mayonnaise
  • 1 teaspoon whole-grain mustard
  • 1-½ tablespoons minced fresh dill, plus sprigs for garnish, if desired
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 slices whole grain bread
  • 4 slices smoked salmon

Instructions

  • Place the eggs in a medium-size pot and cover them with cool water. Bring the water to a boil and then cover the pot and remove from the heat. Let the eggs sit in the hot water for 12 minutes. After 12 minutes, drain the pot and then fill it with cold water.

  • To peel the eggs and and gently roll them against the counter to crack the shells. Peel each one under running tap water and allow the eggs to cool to room temperature.

  • Place the eggs in a large bowl. Cut them up roughly. Then mash them with a potato masher (affiliate link) or fork until you achieve the desired consistency. Add the mayonnaise, mustard, dill, salt and pepper. Stir gently to combine.

  • Toast the bread.

  • Lay one slice of salmon on each piece or toast. Spread on the egg salad. Garnish with a sprig of dill.

  • Serve at room temperature.

Recipe Notes

Variations:

  • No smoked salmon? They are yummy with smoked turkey, ham or bacon too.
  • Vegetarian? Skip the salmon and substitute slices of fresh tomato and cucumber.
  • No fresh dill? Substitute dried dill or another fresh herb such as parsley, basil or cilantro.
  • Low carb? Serve the egg salad stuffed into a tomato, in lettuce wraps, or atop rounds of cucumber.

Serving size: 1 tartine sandwich

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

7 *SmartPoints (Green plan)

3 *SmartPoints (Blue plan)

3 *SmartPoints (Purple plan)

7 *PointsPlus (Old plan)

Nutrition Facts

Ina Garten Egg Salad Tartines Recipe

Amount Per Serving (1 tartine sandwich)

Calories 271Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 18g6%

Fiber 5g20%

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast, Brunch, Lunch

Cuisine: American

Keyword: easy egg salad, egg tartines, open face egg salad sandwiches

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Recipe source: Slightly adapted from: Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (affiliate link) by Ina Garten

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

These Egg Tartines are on my list of 7 Simple Low-Calorie Recipes with Eggs for Weight Watchers.

See What Others are Cooking

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (9)Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

More about Martha McKinnon

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

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Reader Interactions

Comments

  1. Rocky Mountain Woman

    I adore egg salad and smoked salmon - gotta make these soon!

    Reply

  2. Alyce Morgan

    Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (14)
    Worth every one of the 7 points, Martha! Beautiful post! Happy weekend.

    Reply

  3. Mireya Merritt

    Martha, I would enjoy this as a special breakfast or lunch. I love smoked salmon!

    Reply

  4. Linda

    IV never seen this recipe before. Ina Fridays are helping me discover some great treats.
    Great pictures. Drop by my kitchen.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

    Reply

  5. justagirlfromaamchimumbai

    Now that is a good looking tartine, good looking enough for me to ignore my Egg allergy and take a bite 🙂

    Reply

Leave a Reply

Ina Garten Egg Salad Toasts Recipe | Simple Nourished Living (2024)

FAQs

How do you make Martha Stewart egg salad? ›

Directions
  1. Chop eggs: In a medium bowl, coarsely chop 8 peeled hard-cooked eggs. ...
  2. Stir in remaining ingredients: Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). ...
  3. Serve:

How many days is homemade egg salad good for? ›

According to the USDA, egg salad that's been stored properly in the fridge will be good for three to five days. To maximize that timeframe, use an airtight container and place the egg salad in the coldest part of the fridge promptly. Make sure your fridge is set to 40 F or lower.

Who made the first egg salad? ›

Egg Salad History

Alas, the person who first mixed mayonnaise with hard-cooked eggs is lost to history. But he or she was most likely French, given the history of mayonnaise. As eggs were ubiquitous and inexpensive, no doubt someone got the recipe down and served it as a salad.

How does Paula Deen make egg salad? ›

Separate egg yolks and whites; place in separate bowls. Using a pastry blender, cut egg whites into fine pieces. Stir in celery, green onion, and dill. Using a fork, mash together egg yolks, mayonnaise, mustard, salt, pepper, and garlic powder until almost smooth.

Is it OK to let egg salad with mayo in the fridge overnight? ›

Egg salad is always better fresh, but you can certainly store it for up to 4 days in the fridge for quick lunches or for potlucks and picnics.

Can you eat egg salad that has been left out overnight? ›

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

Why does my egg salad get watery the next day? ›

Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit, and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.

How do you cut too much salt in egg salad? ›

Squeeze some lemon juice or orange juice over your dish. The sour flavor provides a new layer of complexity to the meal and should mellow out the salt. Drizzle in a mild vinegar like all-purpose vinegar, apple cider vinegar, or white wine vinegar to help mask the salt with acidity by distracting the taste buds.

How do you keep egg salad from getting soggy? ›

Add some crunch.

No one likes an overly creamy—on the verge of soggy—egg salad. That's why I always recommend adding some texture to the mix. While adding fresh veggies like celery and green onions helps, you should also be careful not to overly mash your eggs.

Is egg salad a breakfast food? ›

It's such an easy, affordable, high-protein and great for breakfast or lunch. Make an egg salad sandwich on toast, a bagel, in lettuce wraps or eat it with a spoon!

Who invented deviled eggs? ›

The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.

Who was the first culture to eat eggs? ›

According to food historians, humans have been eating eggs for about 6 million years, originally eating them raw from the nests of wild birds. Jungle birds were domesticated for egg production in India by 3200 BC, and it is thought that Ancient Egypt and Ancient China were the first societies to domesticate hens.

How to make an omelette Martha Stewart? ›

Directions
  1. Have a serving plate ready. ...
  2. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
  3. Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. ...
  4. Sprinkle with filling.
Jan 14, 2019

Why do you put vinegar in boiled eggs? ›

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

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