Egg Salad on Toast Recipe

Name: Egg Salad on Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 1 cup
Cuisine: American
Ingredients: 4 large eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon finely chopped fresh chives or green onions; 4 slices bread (such as white, whole wheat, or sourdough)

American · Main course · 20 min total

Egg Salad on Toast recipe videos

A classic, creamy egg salad made with hard-boiled eggs, mayonnaise, and a touch of mustard, served on crispy toast for a quick and satisfying meal.

10
min prep

10
min cook

2
servings

350
kcal/serving

Ingredients

4 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon finely chopped fresh chives or green onions
4 slices bread (such as white, whole wheat, or sourdough)

Instructions

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10 minutes.
Drain eggs and transfer to a bowl of ice water to cool for 5 minutes. Peel and chop eggs into small pieces.
In a medium bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and chives. Mix well.
Toast bread slices until golden and crisp.
Divide egg salad evenly among toast slices. Serve immediately.

Tips

For extra flavor, add a pinch of paprika or a dash of hot sauce.
Egg salad can be made ahead and refrigerated for up to 2 days.
Serve with lettuce or tomato slices for added crunch.

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