This Creamy Egg Salad on Toast is the kind of recipe that sounds simple but delivers something truly special — jammy, perfectly soft-boiled eggs, a punchy jalapeño kick, and a rich, tangy dressing that works beautifully at any time of the day. Breakfast, brunch, a lazy lunch — there is genuinely no wrong moment for it.

It’s a firm fixture in our rotation at home and it recently earned pride of place on the menu at my Spring Awakening brunch, dressed up with a generous shower of fresh herbs. The best part? It’s endlessly adaptable — pile on extra jalapeño if you like the heat, dial it back for a milder version, or make it your own with whatever add-ins you have on hand. However you serve it, it never fails to impress.

How To Make This Creamy Egg Salad Toast:

It really couldn’t be simpler!

Soft-boil the eggs. Cook until perfectly jammy (about 6.5 minutes), then immediately transfer the eggs to an ice bath. Once cool, peel and roughly chop.
Mix it all together. Combine the chopped eggs with diced jalapeño, scallions, chopped onion, Dijon mustard, Greek yogurt, sesame seeds, and a generous drizzle of chilli oil — I use my homemade chilli oil here and it makes all the difference!

Homemade Chilli Oil

A jar of homemade chilli oil is the most versatile condiment to have on hand as you can add it to just about everything from eggs to noodles and even salads. The recipe below is easily adaptable to your taste – simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!

GET THIS RECIPE

Taste and adjust. Give everything a good mix and adjust the seasoning, spice level, or any add-ins to your liking.

Assemble and garnish. Pile the creamy egg salad high onto toasted sourdough, finish with fresh herbs, a drizzle of hot honey, and an extra hit of chilli oil… and DIVE IN!

Creamy Egg Salad On Toast

Jammy soft-boiled eggs, a kick of jalapeño, and a rich, tangy dressing piled high on crusty sourdough — this Creamy Egg Salad on Toast is a breakfast or brunch dish that is equal parts effortless and impressive.

Rate this recipe

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Course Breakfast, Brunch

Cuisine American, Fusion, Modern-European

Servings 2

Ingredients

2 eggs
1 tbsp vinegar (for boiling the eggs)
½ tbsp salt (for boiling the eggs)
2-3 tbsp diced onions
2-3 tbsp diced jalapeños
2-3 tbsp scallions
2-3 tsp Dijon mustard
1.5 tbsp Greek yogurt
1 tbsp chilli oil (optional for heat)
2-3 tsp sesame seeds (& more for garnish)
½ tbsp lemon juce
pinch of salt & black pepper
fresh herbs (for garnish)

Instructions

To soft-boil the eggs: bring a pot of water to boil. Add 1 tbsp vinegar and 1/2 tbsp salt. Lowering the heat, gently add 2 eggs to the pot.
Allow the eggs simmer for precisely 6.5 minutes. Setting a timer helps! Once the time is up, immediately remove the eggs and place them in a bowl filled with ice water.
Let the eggs cool down , before gently cracking the shell and peeling the eggs.
To a mixing bowl, add: the chopped (peeled) eggs, onions, jalapeños, scallions, mustard, Greek yogurt, chilli oil (if adding), sesame seeds, pinch of salt and black pepper.
Give it all a good mix to combine; and adjust ingredients as per taste. E.g. adding more lemon juice for zing.
Slather this creamy salad all over toasted bread (preferably a crusty bread like sourdough!) and finish with fresh herbs and sesame seeds for garnish.