Spicy Egg Salad Toast

A fiery, creamy egg salad perfect for quick lunches. This dish is flavorful enough to eat on its own, or deliciously piled over crusty bread like sourdough.

By @the_foodiediaries

Original recipe source

Cook time: 10 minutes

Servings: 1

Ingredients

• 4 cups water
• 1 tbsp vinegar
• 0.5 tbsp salt
• 2 egg
• 1 ice for cooling
• 2 peeled soft-boiled eggs
• 2.5 tbsp diced onions
• 2.5 tbsp diced jalapeños
• 1 handful scallions
• 0.5 avocado diced
• 2.5 tsp Dijon mustard
• 1 tbsp Greek yogurt
• 1 tbsp chili oil
• 2.5 tsp sesame seeds
• 1 pinch salt
• 1 pinch black pepper
• 0.5 lime juiced
• 2 slices sourdough bread
• 1 tsp sesame seeds for garnish
• 0.5 handful scallions for garnish

Instructions

1. Bring a pot of water to a boil and add 1 tbsp vinegar and 1/2 tbsp salt. Lower the heat, gently add 2 eggs to the pot and let them simmer for exactly 6.5 minutes.
2. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Allow them to cool completely before gently peeling.
3. In a mixing bowl, gently mash the peeled, soft-boiled eggs.
4. Add diced onions, jalapeños, scallions, half an avocado, Dijon mustard, Greek yogurt, chili oil, sesame seeds, salt, and black pepper to the mashed eggs and mix well.
5. Add lime juice and mix everything thoroughly, adjusting the seasoning to taste.
6. Slather the creamy egg salad over toasted sourdough and sprinkle additional sesame seeds and scallions on top for garnish.