Description
A cozy and comforting dish perfect for busy mornings, featuring creamy egg salad served on toasted bread.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
- 4 slices of your favorite bread (sourdough, whole grain, or gluten-free)
- Leafy greens (like arugula or spinach) for topping
Instructions
- Boil the eggs in a pot covered with water. Bring to a rolling boil for about 10-12 minutes.
- Cool and transfer the eggs to an ice bath for about 5 minutes, then peel and chop them.
- Mix the mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a bowl until well combined.
- Combine the dressing with the chopped eggs and chives, folding gently until creamy.
- Toast the bread slices until golden brown and crisp.
- Assemble by spreading the egg salad on each slice and topping with leafy greens.
Notes
This egg salad toast can be made ahead of time, and the flavors improve as they meld together. Toast the bread fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 425mg