This egg salad toast is a simple twist on a classic, combining creamy eggs with tangy Dijon mustard, crunchy dill pickles, and a little sharpness from capers and pickled onion. It’s quick to prepare, easy to customise, and makes a great option for a simple lunch or a filling snack.
Ingredients (1 serving)
-
- 2 boiled eggs
- 1 tbsp mayonnaise (about 10 g)
- 1 tbsp Dijon mustard (10 g)
- 40 g dill pickles, finely chopped
- 1 tbsp capers (optional), rinsed well
- 30 g pickled onion, for topping
- 2 slices of bread
Method
- Boil the eggs until cooked to your preference. Once cooled, peel and chop them into small pieces.
- Add the chopped eggs to a bowl with the mayonnaise, Dijon mustard, dill pickles, and capers (make sure to rinse the capers well before adding them).
- Mix everything together until combined, keeping some texture from the eggs.
- Toast the bread slices and top with the egg salad mixture.
- Finish with pickled onions and serve.
Tips & Variations
- Add fresh herbs like dill or chives for extra flavour.
- Add finely chopped celery, cucumber, or radishes for extra crunch.
