lemon dijon egg tartine

last updated on October 29, 2026

This lemon dijon egg tartine is one of my favorite options for when I want something light and quick, but still bright and filling. A tartine is essentially an open-faced egg sandwich, so it is a very quick and easy breakfast or snack option.

ingredients for lemon dijon egg tartine

• 2 slices of sourdough, or whatever bread you have!
• 1 tablespoon butter
• 4 hard-boiled eggs
• 1/4 cup mayo
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon capers
• salt and pepper to taste
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil

how to make lemon dijon egg tartine

1. Toast the bread. Butter both sides of each slice of bread. Add to a pan over medium-high heat and toast until golden brown on each side.
2. Prepare the hard-boiled eggs. De-shell the hard-boiled eggs and slice each one into 8 slices.
3. Make the sauce. To a bowl, add mayo, dijon mustard, honey, and lemon juice. Whisk together until combined. Add the capers, salt, and pepper. Whisk again.
4. Add the eggs to the sauce. Make sure each egg is coated in the sauce, then transfer the slices to the bread, splitting the mixture between the two slices. Top with dill, chives, and basil. Enjoy!

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lemon dijon egg tartine

[category] Breakfast, Snack

[published] March 27, 2023

[PREP] 10 minutes mins

[COOK] 5 minutes mins

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Ingredients

• 2 slices sourdough bread any bread will work!
• 1 tbsp butter
• 4 hard boiled eggs
• 1/4 cup mayo (i use kewpie)
• 1 tsp dijon mustard
• 1 tsp honey
• 1 tsp lemon juice
• 1 tsp capers
• salt and pepper to taste
• 2 tbsp fresh dill chopped
• 2 tbsp fresh chives chopped
• 2 tbsp fresh basil chopped

Instructions

1. Spread butter on both sides of each slice of bread. Add to a pan over medium heat and cook on each side until golden brown.
2. De-shell hard boiled eggs and slice each one into 8 slices.
3. Add mayo, dijon mustard, honey, and lemon juice to a bowl. Whisk until combined. Add capers, salt, and pepper, and stir to combine.
4. Add sliced eggs and gently stir to coat all the eggs in the sauce.
5. Top each slice of toasted bread with 1/2 of the egg mixture. Top with dill, chives, and basil. Enjoy!