Egg Salad on Toast

Egg Salad on Toast is a classic American breakfast dish that combines creamy egg salad with the crunch of toasted bread, creating a delightful start to your day. This kosher version is simple yet flavorful, perfect for a quick meal or brunch.

Ingredients

• Large eggs - 4
• Mayonnaise - 4 tablespoons
• Dijon mustard - 1 teaspoon
• Fresh dill - 1 tablespoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Celery - 1 medium stalk, finely chopped
• Red onion - 1/4 small, finely chopped
• Whole grain bread - 4 slices
• Olive oil - 1 tablespoon (for toasting)
• Lettuce leaves - 2 leaves (for serving)

Steps

1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then remove from heat and cover. Let sit for 10-12 minutes.
2. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
3. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, salt, black pepper, celery, and red onion. Mix until well combined.
4. While preparing the salad, heat a skillet over medium heat and add olive oil. Toast the bread slices in the skillet until golden brown on both sides, about 2-3 minutes per side.
5. To serve, place the toasted bread on plates, add a lettuce leaf on each slice, and generously top with the egg salad. Enjoy!

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains healthy fats from olive oil and eggs that support brain health.

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