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Egg Salad Toast

Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • 8 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 3 tbsp Mayonnaise
  • 1 tbsp Fresh dill minced, or more if needed
  • 2 cup Spring mix
  • 1/4 tsp Paprika
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and cover with water. Bring water to a boil, boil the eggs for 8 minutes. Drain the water and fill the pot with cool tap water. Let the eggs sit until you are ready to peel.
  • Lightly toast the bread.
  • Peel the eggs and add them to a bowl then mash with a fork. Add mayonnaise and dill. Season with salt and pepper to taste. Adjust any of the ingredients as needed to taste.
  • Layer the bread with spring mix and egg salad. Lightly season with cracked pepper. Garnish with dill. Lightly dust with paprika.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 929mg | Potassium: 425mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 3mg