April 4, 2015 | Posted by Christine Sanchez
We are a family that realllllly gets into our egg-dying. It is our “Easter normal” to have over 3 dozen (beautifully decorated, if I may add) hard-boiled eggs in the refrigerator. Post-Easter, there are only so many egg salad sandwiches and deviled eggs that one can eat...I needed to find an alternative. Enter the pickled egg.
Pickled eggs? Yes pickled. Don’t be scared; they’re super simple and there are practically endless flavor combinations. Unlike deviled eggs, these are truly portable -- which make them great for picnics or a boxed lunch. They are great alongside a sandwich, sliced into Nicoise salad and -- this is my personal favorite -- sliced up and served atop a lovely toasted bread, tartine-style.
While it is just a fancy (well, French) word for an open-faced sandwich, tartines are deserving of such a special name. Lovely little sandwiches, showcasing what they’re made of, decorated as beautifully as the very Easter eggs themselves.
1. Make a chickpea and tahini puree (hummus, sans lemon for better balance) and stir in shaved celery.
2. Toast slices of rustic, hearty seeded bread, slather them with the hummus, and top with a healthy swirl of the green harissa.
3. Shingle slices of the saffron pickled eggs over top, with different combinations of garnishes: shaved radishes, chopped celery leaves, chopped Moroccan oil-cured olives, thin slices of serrano chiles, fresh pea shoots, batons of chives, toasted sesame seeds, and dashes of smoked paprika.
These got gobbled up in record time. Tasty, tasty works of art indeed. Happy Easter!