Herby Egg Salad Toast (Edit recipe)

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

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	382
Fat:	30 g
Carbohydrates:	24 g
Protein:	5 g
Cholesterol:	45 g
Sodium:	746 mg
Fiber:	4 g
Sugars:	3 g
Calculated for total recipe.

by livelymeals

View original recipe

Serves: 2-4

Ingredients

4 Bread, slices of (preferably sourdough or French, but feel free to choose your own!)
2 Tbsp Unsalted Butter
4 Eggs, Eggland's Best
3 Tbsp Mayonnaise
1 tsp Coarse-Dijon Mustard (Noble Made)
1 tsp Honey
.25 Tbsp distilled White Vinegar
Salt and Pepper, to taste
2 Tbsp Celery, chopped
1 Tbsp Red Onion, chopped
3 Tbsp dried Basil, chopped (I also used dill and chives), fresh

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Process

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

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.