Description
A delicious twist on classic egg salad served on toasted bread, perfect for sharing memories and making new ones.
Ingredients
Scale
- 4 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives (or green onions)
- Salt and pepper to taste
- 4 slices of your favorite bread
Instructions
- Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Cover and let sit off heat for 10 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5-10 minutes to cool and make peeling easier.
- Mash the eggs: Place the peeled eggs in a mixing bowl and crumble them with a fork or potato masher.
- Mix in the flavor: Add mayonnaise, Dijon mustard, chives, salt, and pepper. Mix until well combined.
- Toast the bread: Toast slices of your favorite bread until golden brown.
- Assemble your creation: Spread egg salad onto toasted bread and garnish with extra chives or paprika.
Notes
Feel free to experiment with different breads and toppings. Consider serving with fresh greens or sliced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling and toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, toast, brunch, quick meals, easy recipes