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Egg Salad Toast

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

Ingredients

  • 4 tbsp Red onion shaved very thin
  • 1 tbsp Red wine vinegar
  • 8 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 3 tbsp Mayonnaise
  • 1/2 tsp Paprika
  • 1 tbsp Fresh dill minced, or more if needed
  • 1 tbsp Scallions minced
  • 1 tsp Whole grain mustard
  • 2 cup Spring mix
  • 8 slices Tomato
  • 4 Pickle spears
US Customary - Metric

Instructions

  • In a bowl mix the onion and vinegar. Add a little more vinegar if needed to make sure the onions are somewhat submerged. Then set aside. Drain the vinegar before you are ready to use the onions.
  • 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. Add mayonnaise, paprika, dill, scallions, and mustard. Then mash with a fork, season with salt and pepper to taste. Adjust any of the ingredients as needed to taste.
  • Layer the bread with spring mix, tomato seasoned with salt and pepper, egg salad and top with onions. Lightly season with cracked pepper.
  • Serve with pickles.

Notes

Pro Tip: Depending upon your appetite make 1/2 sandwich with the soup

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