Description
A cozy and creamy egg salad served on toasted bread, perfect for a quick weeknight dinner or a leisurely brunch.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise (or Greek yogurt for a healthier twist)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped (or your favorite herb)
- Salt and pepper to taste
- 4 slices of whole-grain or sourdough bread
- Optional: leafy greens for topping
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
- Prepare the dressing: In a mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh chives, dill, salt, and pepper until smooth and creamy.
- Peel the eggs: Once the eggs are done, drain the hot water and transfer them to an ice bath. When cool, peel and chop the eggs into small pieces.
- Combine: Gently fold the chopped eggs into the mayo mixture until everything is well coated.
- Toast the bread: While the egg salad chills in the fridge, toast your bread slices until golden brown.
- Assemble your toast: Spread a generous scoop of the egg salad mixture on each slice of toast. Top with leafy greens if desired, and enjoy!
Notes
Make the egg salad a day in advance for better flavor. Store leftover egg salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 300mg