Whipped Egg Salad Tartines with Tajin Butter and Pickled Radish
Pasture-raised eggs get whipped until light and creamy, then piled onto thick toast slathered with a tangy Tajin compound butter. Quick-pickled radishes cut through the richness and add a little crunch to every bite.
Creamy whipped egg salad on toast, finished with bright pickled radish and a dusting of Tajin.
Most egg salad recipes play it safe, and most of them end up a little sad for it. This one takes a different road, whipping the yolks and mayo together until the whole thing turns light and almost mousse-like, then landing it on butter-soaked toast with a hit of Tajin and zippy pickled radishes.
We have been leaning into Tajin around the farm lately. It is a natural fit for Southwest Florida, where citrus and a little chile heat feel right most of the year. Our pasture-raised eggs have deep golden yolks that make this egg salad look as good as it tastes. You can read how we raise them here.
Ingredients
Method
- 1
Start the pickled radishes first. Combine the sliced radishes with the white wine vinegar, a pinch of salt, and a pinch of sugar in a small bowl. Toss well and set aside for at least 15 minutes while you get everything else ready.
- 2
Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat, then cut the heat, cover, and let sit for exactly 11 minutes. Transfer eggs straight to an ice bath and cool for 5 minutes, then peel.
- 3
Make the Tajin butter by mashing the softened butter together with 1 teaspoon of the Tajin until evenly combined. Taste and adjust with a little salt if needed. Set aside at room temperature.
- 4
Roughly chop the peeled eggs and add them to a bowl with the mayonnaise and a good pinch of salt. Use a fork to mash and whip the mixture until it is creamy but still has some texture, about 30 seconds. You want it fluffy, not pasty.
- 5
Toast the bread slices until golden and sturdy. Spread each slice generously with the Tajin butter while the toast is still hot so the butter melts into the surface.
- 6
Pile the whipped egg salad onto each tartine. Drain the pickled radishes and scatter them over the top. Finish with a light dusting of the remaining Tajin and serve right away.
- 7
Serve open-faced with a cold glass of water or a light citrus drink on the side.
Notes from our kitchen
- An 11-minute cook followed by an ice bath gives you a fully set but still creamy yolk, which is exactly what you want for a fluffy whipped texture. Go 12 minutes if your eggs are extra large.
- The Tajin butter is worth making a double batch. It keeps in the fridge for a week and is great on corn, grilled chicken, or a simple fried egg.
Common questions
Can I make the egg salad ahead of time?
Yes, you can make it up to a day ahead and keep it covered in the fridge. Just hold off on assembling the tartines until right before serving so the toast stays crisp.
What bread works best here?
A thick-cut sourdough or country loaf holds up best under the weight of the egg salad. Avoid anything too soft or the tartine will go soggy fast.
Is Tajin very spicy?
It has a mild kick but it is mostly bright and citrusy from the lime. Even folks who are not big on heat usually enjoy it here. If you are sensitive, start with half the amount.