Servings: 2
Equipment
- Skillet to toast the bread
Ingredients
- 4 large eggs hard-boiled, peeled and finely chopped
- 1 small leek finely chopped (white and light green parts)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- Salt and pepper to taste
- 1 tablespoon chives for garnish
- 2 slices artisan bread
- 2 teaspoons butter for toasting the bread
Instructions
- Peel and chop the hard-boiled eggs. Place them in a medium bowl. Add the sliced leek, mayonnaise, and Dijon mustard (if using). Stir everything together until combined and smooth.
- Season with salt and freshly ground black pepper to taste. Adjust the consistency by adding more mayonnaise if you prefer a creamier texture.
- Lightly butter both sides of the bread slices. Toast the bread in a pan over medium heat until golden brown and crispy, or toast it using a toaster. The toast should have a nice, crisp texture that contrasts with the creamy egg salad.
- Spread a generous layer of the creamy egg salad on each slice of toasted bread. Garnish with freshly chopped chives. Serve immediately.
Notes
Store egg salad in an airtight container in the fridge for up to 3 days. Stir before serving if moisture separates. Avoid freezing, as mayo can separate.
Nutrition
Calories: 480kcal | Carbohydrates: 21g | Protein: 17g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 395mg | Sodium: 576mg | Potassium: 288mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1497IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 4mg
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