Herby Egg Salad Toast

Recipe by: Jasmine Comer

Herby egg salad toast is perfect for breakfast or brunch. The tangy mayo mixture pairs well with the eggs and fresh herbs.

Make This Recipe

Toast:

4 slices of bread (preferably sourdough or French bread, but feel free to choose your own!)

2 tbsp butter

Herby Egg Salad:

4 Eggland’s Best Eggs, large

3 tbsp mayo

1 tsp Dijon mustard

1 tsp honey

¼ tbsp white vinegar

Salt and pepper to taste

2 tbsp chopped celery

1 tbsp chopped red onion

2-3 tbsp fresh herbs, chopped (I used basil, dill and chives)

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Add your butter to a pan over medium heat. Once the butter melts and starts bubbling, add your bread to the pan. Toast the bread for a couple minutes on each side or until it is golden brown and nice and crispy. Do not turn the heat up too high or your butter will burn.
Fill a medium sized pot with water and bring to a boil. Gently lower your eggs into the water and boil them for 8 minutes. Once the 8 minutes are up, remove the eggs from the heat and pour the water off of the eggs. Let them sit in the pot for about 5 minutes
In a small bowl, mix the mayo, Dijon mustard, honey, white vinegar, and salt and pepper. Then stir in the celery and red onion. Stir in half of the fresh herbs. Use the other half to top your toast.
To assemble your toast, chop the eggs and then put them on the toast. Then drizzle the mayo mixture onto to the toast, followed by the fresh herbs. Serve immediately.