Egg salad on toast
I’ve been a big fan of egg salad for several years now. I unfortunately spent most of my life thinking I would hate it and it would smell bad, but as it turns out, IT’S DELICIOUS. I used to make a really simple version based on the Zabar’s recipe with mayo, salt, pepper and fresh dill. It was great, but adding Dijon and relish really deepen the flavors.
I personally enjoy egg salad as a sandwich or eaten with crispy, strong crackers, but eating it on open-faced toast is by far a new fave. That crunch is next level.
Inspired by Ina Garten’s Egg Salad Tartines.
Egg Salad on Toast
Serves two
4 slices of bread (your choice, but should be thin!)
6 eggs
3 TBS mayo, plus more for bread slices
1 TSP Dijon mustard
1-2 TSP relish (sweet or savory, but I prefer savory because it complements the dill)
1-2 TBS fresh dill, chopped
Kosher salt and freshly ground pepper, to taste
How to make it
Place your eggs in a saucepan and fill with water. Cover and bring to a boil, then cook on low heat for 7 minutes. Drain the hot water and replace with ice cold water for easy peeling later!
While the eggs are boiling, spread a thin layer of mayo on both sides of each slice of bread, then toast them in a cast iron skillet over medium heat until golden and crispy (10-15 minutes total). Let these cool a bit before adding the egg salad.
Add 3 TBS mayo, Dijon, relish, salt, pepper and fresh dill in a medium bowl and stir until combined.
Peel the eggs when cooled and finely chop them, then add them to the bowl with the dressing to mix everything together.
Divide the egg salad between each slice of toasted bread. Best eaten with your hands, but a fork and knife work too!
