Quick & Easy Egg Salad on Toast
A quick and easy creamy egg salad on toast is my new favorite way to enjoy eggs. With a rich and creamy texture loaded with tons of flavor this will quickly become your go to snack.
Ingredients
- 5 whole Eggs Hard boiled
- 2 tsp Red Onion grated
- 1 tsp Mayo
- 2 tbsp Greek yogurt plain
- 1/2 tsp Dijon Mustard
- 1/8 tsp Garlic Powder
- Black Pepper to taste
- Salt to taste
Instructions
Boil Eggs
- Place eggs in a large pot and cover with cold water.
- Bring the water to a boil and then cover the pot with a lid and turn off the heat.
- Allow to cook for an additional 9-12 minutes depending on your level of doneness. For this recipe you will want the yolk of the eggs to be firm and not runny.
- Once the eggs have cooked, remove from the warm water and place in a large bowl and cover the eggs in an ice bath for about 15 minutes.
- After eggs have soaked in the ice bath, remove, place on paper towels and peel the shells.
Creamy Egg Salad Recipe
- Once the eggs are boiled and peeled, chop them into smaller pieces. Place the chopped eggs into a small bowl.
- Next, add the mayo, greek yogurt and dijon mustard in with the eggs.
- Grate in the red onion. into the egg salad mixture
- Add salt, black pepper, and garlic powder to the mixture. Stir until throughly combined.
Building Egg Salad on Toast
- Take two slices of the whole wheat bread and toast them to your level of doneness.
- Place the egg salad directly onto the toast, top with the green onion or chives.
- Alternatively, you can place arugula on the toast, top with the quick and easy creamy egg salad, garnish with chives, and sliced tomato (or avocado).
Notes
Calories are estimated based on 1 serving of egg salad approximately 1/2 cup. Please note that calories will change based on the type of bread used.