Egg Salad on Toast

I love egg salad and eat it at least twice a month.  When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this.  If you are watching your carbs, serve this on a bed of lettuce instead of toast.

I love egg salad and eat it at least twice a month. When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this. If you are watching your carbs, serve this on a bed of lettuce instead of toast.

Egg Salad on Toast

6 Servings - Serving Size: 1 Sandwich

Egg Salad on Toast

I love egg salad and eat it at least twice a month. When you get tired of the same old lunch meat and cheese sandwich, whip up a batch of this. If you are watching your carbs, serve this on a bed of lettuce instead of toast.

Ingredients:

  • 4 large eggs
  • 2 onion slices, diced
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 head of lettuce
  • 12 slices of bread, toasted

Directions:

  1. Place eggs in a medium sized empty sauce pan that has a lid.
  2. Fill pan with cold water enough to be about 1 inch above the eggs.
  3. Bring water to boil over high heat.
  4. Remove pan from heat and cover immediately.
  5. Let pan sit, cover until eggs are hard boiled, approximately 17 minutes.
  6. Drain water from pan and fill it back up with cold water.
  7. Let eggs cool in the cold water for 10 minutes before peeling.
  8. Place peeled eggs in a medium size bowl.
  9. Using a potato masher, mash the eggs gently just until whites are broken into little cubes.
  10. In another small bowl blend mayo, celery seed, sea salt and pepper.
  11. Fold mayo mixture into the eggs, tossing to blend well.
  12. Place lettuce on bottom half of bread.
  13. Spread egg salad over lettuce and top with the other piece of bread.
  14. Serve immediately.
http://www.thehungryhoarder.com/2013/02/01/egg-salad-on-toast/

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