Actress, food blogger
, and cookbook author
, Haylie Duff recently added the word "host" to her résumé with the debut of her lifestyle docu-series Real Girl's Kitchen
named after her popular food blog and cookbook -- watch it Saturdays at 2 p.m. on the Cooking Channel or digitally on Ora.TV
. Naturally, we were thrilled when Duff offered us one of her favorite brunch-time recipes, egg salad tartine. An approachable, classic French dish, Duff's tartine is easy to whip up in the flash, yet still impressive.
"I wanted to stay true to the shape of the egg instead of mashing them into a bowl of mush," she says. "I also wanted to skip the raw onion altogether and avoid using mayonnaise. After trial and error, I finally created an egg salad that I crave on a regular basis." Read below for the recipe.
||When making the egg salad, I love to use an egg slicer. It makes life so easy, especially if I am preparing this dish for a lot of people! KitchenAid Red Egg Slicer, $15, Amazon
5-6 hard-boiled eggs
1 stalk sliced celery
6 stems chopped chives
1 tablespoon fat-free greek yogurt
1 tiny squeeze lemon juice
1 pinch paprika
1 pinch sea salt and black pepper
Crostini (slices and toasted sourdough or French baguette)
Chopped dill to garnish
1. Slice eggs into rings and set aside one half.
2. Mash the other half gently with a fork.
3. Combine the eggs in a mixing bowl; try to avoid over-mashing eggs.
4. Add remaining ingredients.
6. Arrange on the crostini and garnish with chopped dill.
7. Serve and enjoy!
Photograph: Haylie Duff