Dill Pickle Egg Salad Melt Toasties (Edit recipe)

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A good toastie is the perfect breakfast / brunch if you ask me. I just love bread lol Grilled sourdough topped with creamy, pickle forward egg salad, aged white English cheddar, more pickles, and fresh dill.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 4

Ingredients

5 whole Eggs, Large, Free-Range & Organic, local is best
1 whole Celery, finely diced
3 Tbsp Red Onion, finely diced
1 whole Pickles, Large Dill, finely diced
2 Tbsp Parsley, chopped
1 Tbsp Dill, Fresh, chopped
2 Tbsp Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Dill Pickle Juice

TOASTIES

4 pieces Sourdough Bread
1 whole Extra Virgin Olive Oil
2 cups Aged Cheddar Cheese, English cheddar, shredded. (Measurement is approximate)
2 whole Pickles, Dill, sliced
1 whole Red Pepper Flakes
1 whole Dill, Fresh, Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get your eggs into a medium sized pot and cover them by about an inch with cold water. Get your pot onto the stove and bring to a boil. Once boiled, cook 5 minutes. Remove the pot from the burner and cover for 5ish minutes. Strain and use an ice bath to cool the eggs abruptly. Once cooled, carefully crack / peel your eggs. Once peeled, cut them in half and scoop the yolks out into a small mixing bowl.
To the same bowl, add the pickle juice, mayo, and mustard. Mash everything together until creamy and combined. Then, chop your eggs rather finely and add them to the bowl along with everything else along with a good pinch of both salt & cracked pepper. I find egg salad gets OVER salted rather easily, so season to taste but just be careful not to oversalt the salad. Work everything together until creamy and combined. Cover and refrigerate for at least 30 minutes to come together.
For the toasties, start by brushing both sides of your bread slices with EVOO. Heat a grill pan to just about medium and working in batches if needed, grill your bread on the first side until crisp and golden, flip, and continue until the other side is gorgeous and golden. Once crisped, get your toasts onto a parchment lined baking sheet and switch your oven on to BROIL HIGH / 500 F. Divide the egg salad between the 4 toasties and top each toastie with a good handful of your shredded aged cheddar in the center.
Get your toasties into the oven and let them go until the cheese is melty. Remove and top each one with some sliced dill pickles, a pinch of pepper flakes, and some fresh dill. Serve & ENJOY!

Notes

Prep time includes 30 minutes of chill time in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	674
Fat:	49 g
Carbohydrates:	23 g
Protein:	34 g
Cholesterol:	5 g
Sodium:	1450 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.