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Easy, Spicy Egg Salad on Toast with Herbs

I’ve never been a huge fan of egg salad, honestly. It usually evokes images of mushy, overcooked eggs all mashed together in a giant, flavorless blob. Or at least that’s how I remember it from middle school!

BUT, I was getting a little tired of fried eggs, so I hopped on the internet and started trying to get some inspiration for what I could make for breakfast. I ran across Bon Appétit’s recipe for a brunch egg salad and knew I wanted to try it right away. In general, egg salad usually upsets my stomach because of the large amount of fat in the recipe, so I decided to add some additional greens and a big slice of a tomato and use a little bit less mayonnaise.


Serves: 6

Cost: $

Skill Level: Easy

Time to Make: 20 minutes


6 large eggs

1-2 tablespoons of mayonnaise (depending on how much you like. I recommend starting with one tablespoon and seeing how it looks and adding more if you’d like to!)

3 teaspoons distilled white vinegar

A few shakes of hot sauce (I used Melinda’s Extra Hot Habanero Sauce)

Salt and pepper to taste

1 tablespoon fresh chives

A few sprigs of dill fronds

1 scallion

A few pinches of tender greens (such as baby spinach, mesclun mix, mâche, or baby arugula)

1/2 lemon

1 tablespoon extra virgin olive oil

1 green finger hot pepper (or a jalapeño, serrano, or Fresno chili pepper), optional, for garnish

6 thick slices of tomato (From about 2 large tomatoes)

6 slices of warm, buttered toast


Prepare Ingredients: Bring a large pot of salted water to a boil. In a bowl, combine the mayonnaise and distilled white vinegar and stir until smooth. Season to taste with salt and pepper and set aside. Mince the chives, tear the dill fronds into bite-sized pieces, and thinly slice the scallion. Juice and zest the 1/2 lemon. Very thinly slice the chili pepper if using. Lightly salt and pepper the tomato slices.

Prepare the Egg Salad: Once the water is boiling, gently lower the eggs into the water and cook for exactly 9 minutes. Do not overcook. Once the eggs have finished cooking, transfer them to cold water immediately and peel. Cut the eggs into large chunks (You can cut each egg in half lengthwise and cut each half into thirds crosswise). Gently toss the eggs in the mayonnaise; do not over-stir.

Prepare the Herb Garnish: While the eggs are boiling, prepare the herb garnish. In a small bowl, combine the lemon juice with the extra virgin olive oil. Toss the minced chives, the sliced scallion, and the dill fronds in the mixture and gently toss the baby greens in last, being careful not to bruise them. Season lightly with salt and pepper. Set aside.

To Serve: On top of each toast, add a tomato slice. Carefully spoon the egg salad on top. Pile the greens on top of the eggs and arrange a few slices of chili pepper on top (if using). Finish with a few shakes of hot sauce, if desired. Enjoy!

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