Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 0.33 cups mayonnaise
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 thick slices artisanal bread
Instructions
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and all chopped fresh herbs.
- Dice the hard-boiled eggs into uniform bite-sized pieces.
- Gently fold the diced eggs into the herb dressing until well coated.
- Toast the bread slices in a toaster or skillet until golden brown and crispy.
- Season the egg salad with salt and pepper to taste.
- Spoon a generous amount of the egg salad onto each piece of warm toast.
- Garnish with extra herbs and serve immediately.
Notes
- For the best peeling results, place eggs in an ice bath for 10 minutes after boiling.
- Let the salad sit in the fridge for 20 minutes before serving to let flavors meld.
- Use a sturdy bread like sourdough to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch/Brunch
- Method: No-cook (salad assembly)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice of toast with topping
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 280mg
Keywords: Green Goddess Egg Salad, Herb Egg Salad, Healthy Lunch, Egg Toast, Brunch Recipes