Sometimes, only egg salad will satisfy my cravings. There’s just something about those creamy yolks mixed with mayo and dijon mustard that floats my boat.
My recipe is a basic southern go-to, so there are no surprises here. What may surprise you is how good it tastes when asparagus comes along for the ride.
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, 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. Is the real reason I love egg salad because I always have eggs at my beck and call? 🙂
Here’s to Egg Salad Toast…and never having to get out of our pajamas!Print
Try creamy egg salad on crispy toast topped with asparagus for your next power meal.
- 8 boiled eggs, chopped
- 1/2 cup mayonnaise (I use Duke’s)
- 1 Tbsp. yellow mustard
- 1 tsp. grain mustard
- 1/4 cup onion, minced
- 1/4 cup dill pickle relish
- 1/4 tsp. dried dill weed
- 1/4 tsp. garlic salt
- dash of pepper
- 16 asparagus stalks, cooked
- 4 slices seeded bread
- 1 lemon for garnish
- 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 is a southern favorite and the only mayonnaise I recommend.
Keep leftover egg salad in an airtight container in refrigerator for 3 days.
- Category: Salads
Keywords: egg salad, sandwiches, asparagus, toast
See this recipe on Meal Plan Monday.