Egg tartare

Egg tartare

River Cottage Every Day
4–6 as a starter
4 substantial sandwiches
Simon Wheeler

This feisty little mixture is so named because it combines all the elements of a classic tartare sauce. However, I’ve jiggled the quantities so the eggs become the main event, deliciously bound together with all the other ingredients. It makes the best egg sandwich you could ever tuck into your lunchbox. Alternatively, served on a single slice of bread, it makes a lovely and surprisingly elegant starter.


Quantity Ingredient
6 medium eggs, at room temperature
4 spring onions or 2 small shallots, finely chopped
3-4 gherkins (about 30g), finely diced
1 tablespoon capers, rinsed
2 tablespoons finely chopped parsley
1 tablespoon finely chopped dill, (optional)
2-3 tablespoons Mayonnaise
A dab dijon mustard
2-3 dashes tabasco sauce, (optional)
sea salt
freshly ground black pepper
slices wholemeal, sourdough, rye or your favourite bread, to serve


  1. First, boil the eggs. They should be what I call soft-hard-boiled – that is, the whites completely set but the yolks just a bit runny in the middle. I achieve this pretty reliably by putting them in a pan of hand-hot water, covering it and bringing it quickly to the boil, then boiling for exactly 4 minutes – 5 if they are extra large. Then I run the eggs under the cold tap and peel them as soon as they are cool enough to handle.
  2. Roughly chop the eggs and mix with the spring onions or shallots, gherkins, capers, parsley and dill, if using.
  3. In a small bowl, whisk together the mayonnaise, mustard and Tabasco, if using. Gently combine this mixture with the eggs and season with salt and pepper. Serve on wholemeal, sourdough or rye bread, as closed or open sandwiches.
River Cottage
Hugh Fearnley-Whittingstall
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