Egg Salad Toast
Try creamy egg salad on crispy toast topped with asparagus for your next meal. It will satisfy every craving!
Servings: 4
Calories: 456kcal
Ingredients
- 8 boiled eggs chopped
- ½ cup mayonnaise I use Duke's ad
- 1 Tbsp. yellow mustard
- 1 tsp. grain mustard
- ¼ cup onion minced
- ¼ cup dill pickle relish
- ¼ tsp. dried dill weed
- ¼ tsp. garlic salt
- dash of pepper
- 16 asparagus stalks cooked
- 4 slices seeded bread
- 1 lemon for garnish
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.
Notes
- 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
Calories: 456kcal | Carbohydrates: 23g | Protein: 18g | Fat: 33g | Saturated Fat: 7g | Sodium: 791mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin C: 5mg | Calcium: 118mg | Iron: 4mg