Egg Salad Toast
Creamy, tangy egg salad spread on toasted bread—ready in under 10 minutes. Perfect for a quick lunch or snack.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
casualquickamericanvegetarianeggscreamysoftweeknight
Ingredients
- 4 whole large eggs, hard-boiled
- 3 tbsp mayonnaise
- 4 slices bread, sliced
- 1 pinch salt and pepper
- 1 tbsp fresh parsley or chives, chopped (optional)
Instructions
- 1
Peel hard-boiled eggs and chop them into rough 1/4-inch pieces.
- 2
Stir chopped eggs with mayonnaise. Season with salt, pepper, and fresh herbs if using.
- 3
Toast bread until golden and crisp, about 2 minutes per side.
- 4
Spread egg salad evenly onto each slice of toasted bread.
- 5
Serve immediately.
Tools you’ll need
- cutting board
- knife
- small bowl
- spoon
- toaster
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