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Breakfast Egg Salad

Ingredients

  • 4 large eggs, room temperature

  • 2 ½ tablespoons mayonnaise

  • 1 teaspoon yellow mustard

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 slices of toast (use your choice of bread)

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Bread Suggestions:

Brioche, sourdough or wheat

Directions

  1. Fill a large pot with water and bring to a boil.  Gently place the eggs in the boiling water. 

  2. Boil eggs 25 minutes; remove pot from stove and drain hot water.  Run cold water over eggs for 1 minute to cool. 

  3. Peel eggs and place in a bowl; chop up eggs finely. 

  4. Add mayo and mustard to chopped eggs; stir until well mixed.  Season with salt and black pepper.

  5. Toast 2 slices of bread; spread egg salad on bread.  Can be eaten as a sandwich or on 1 slice of toast.

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