Try creamy Egg Salad Toast topped with asparagus for your next meal. It's an easy recipe packed with loads of flavor!
What's Special About This Toast
Sometimes, only egg salad will satisfy a true southerner's cravings. There's just something about those creamy yolks mixed with mayo (ad) and dijon mustard that makes the world go round. That's why this recipe for Egg Salad Toast is one of my favorite things.
My recipe for egg salad is a basic southern go-to, so there are no surprises here. But, what may surprise you is how good it tastes when asparagus comes along for the ride. The combination of creamy egg salad and savory asparagus is a delicious treat.
Why You'll Love This Recipe
This recipe was born out of necessity when going to the grocery store was NOT on my radar. Ever had one of those days? You know you need to go to the store, but there's no way it's gonna happen.
The only ingredients needed for this dish are thick seeded bread, egg salad made with Duke's mayonnaise, and left over asparagus from last night's dinner. You probably have everything you need in your refrigerator or cabinet right now.
- yellow mustard
- grain mustard
- dill pickle relish
- dried dill weed
- garlic salt
- seeded bread
How to Make Egg Salad Toast
Boil the eggs, cool, peel and chop. In a separate bowl, combine mayonnaise with mustard, onion, relish, dill weed, garlic salt and pepper. Whisk until well blended.
Add chopped eggs to mayo mixture and stir well. Toast bread. Divide the toast, asparagus and egg salad into 4 equal portions.
Spread egg salad on top of toasted bread and top with asparagus stalks. Garnish with a slice of lemon. If you have leftover egg salad, store it in the fridge for up to 3 days in an airtight container.
More Brunch Recipes
- Ham & Egg Brunch Bake
- Sausage Cheese Bake
- Loaded Hash Brown Casserole
- Pimento Cheese Grits
- Blackberry Cheese Danish
Egg Salad Toast
*See notes in blog post for detailed tips, photos and instructions.
- Boil the eggs, cool, peel and chop.
- In a separate bowl, combine mayonnaise with mustard, onion, relish, dill weed, garlic salt and pepper.
- Whisk until well blended.
- Add chopped eggs to mayo mixture and stir well.
- Toast bread.
- Divide the toast, asparagus and egg salad into 4 equal portions.
- Spread egg salad on top of toasted bread and top with asparagus stalks.
- Garnish with a slice of lemon.
- Duke's mayonnaise (ad) is a southern favorite and the only mayonnaise I recommend.
- Keep leftover egg salad in an airtight container in refrigerator for 3 days.
Nutrition info is an auto generated estimate.