Easy Lunches
Egg Salad Toast with Mustard and Chives
A gently tangy egg topping for toast, sandwiches, or lettuce cups.
Egg salad is better when the seasoning is clear and the texture is not reduced to a paste. Chop the eggs roughly, mix the dressing separately, and fold the two together with a light hand.
The eggs need cooling time after boiling, so plan for a few extra minutes beyond the active steps. If you already have properly refrigerated hard-boiled eggs, this becomes a very quick lunch.
THE RECIPE
Egg Salad Toast with Mustard and Chives
Amounts scale automatically. Keep piece sizes similar; pan size and cooking time may need adjustment. Round whole ingredients sensibly.
Ingredients
Method
Hard-boil the eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce to a gentle simmer and cook about 10–12 minutes until whites and yolks are firm.
Cool and chop
Transfer eggs to cold water. Once cool enough to handle, peel and roughly chop them.
Make the filling
Mix yogurt, mayonnaise, mustard, chives, salt, and pepper. Fold in chopped eggs without crushing them completely.
Toast and serve
Toast bread and spoon over the egg salad. Serve immediately, or keep the filling refrigerated until needed.
Small details that help
Cool before dressing
Hot eggs can loosen the mayonnaise and yogurt mixture.
Salt modestly
Mustard and mayonnaise already bring seasoning.
Pack the filling separately
Toast loses its crunch when covered with filling for a long period.
Substitutions & ways to make it yours
No yogurt
Use another tablespoon of mayonnaise and a small squeeze of lemon.
No mayonnaise
Use thick yogurt only; expect a tangier filling.
Different format
Use the mixture in a sandwich or spoon into lettuce cups.
A couple of useful questions
How do I avoid a watery filling?
Dry the peeled eggs and use thick yogurt. Add any cucumber or tomato at serving.
Can I use soft-boiled eggs?
This recipe is designed for fully firm eggs, which are easier to chop and fold into the dressing.
