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.
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.
