Egg Salad Toast Sandwiches







A recipe from the cuisine, allowed in a / / / diet.

Are you a fan of the classic egg salad? That's perfect because here we've played a bit with the recipe and made something new out of it. We've served the salad as a snack, on top of some crispy toast bread, next to a few slices of cherry tomato. There was no loss of flavor whatsoever!

Nutritional Chart

Calories: 150 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 7 g
  • 14 g

Ingredients Needed for Egg Salad Toast Sandwiches

4 eggs
1 tablespoon dijon mustard
1 tablespoon mayonnaise
1 teaspoon horseradish sauce
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
4 slices of toast bread
4 cherry tomatoes, sliced

How to Make Egg Salad Toast Sandwiches

  1. Add the eggs in a saucepan. Fill it with enough water to cover the eggs and place it over medium heat. Bring it to a boil and cook the eggs for the next 7-8 minutes.
  2. Add the Dijon mustard, mayo, horseradish sauce, chives, and parsley in a large bowl. Season with salt and pepper. Mix.
  3. Peel the eggs, slice them into quarters, and then each quarter in halves. Add them to a large bowl. Pour the sauce you’ve made earlier over the eggs and mix to make the egg salad.
  4. Top the toast bread slices with cherry tomatoes and egg salad.

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