I know, I know, this is so basic, but it’s ohh so good. Egg salad on toast is one of my favourite dishes, I guess it’s one of those childhood memories. I am sure everyone else has something like that, something that was made by your mom, grandma, or your aunt.
In my case it is my aunt who makes the egg salad for the family. Like many “no bake” recipes it depends much on “feel”, like cooking. My grandma also has that approach to cooking, even baking, which is a bit tricky if you would like to recreate the recipe.
Here is what my aunt wrote men when I asked her for the recipe:
“I make hard boiled eggs, then cut them up. Add pepper, salt, some medium hot mustard and mayonnaise. You can also add plain yoghurt dressing or with herbs. Or if you like to add chive, that also works well.”
As you can read, she doesn’t even say how many eggs, how much mustard or mayonnaise. I do understand that pepper and salt is up to each individual, depending on taste. But the rest is a bit frustrating, if you understand me.
However, I found this recipe online, which gives me at least a hint to the amount.
– 4 eggs
– 4 tbsp. mustard
– 4 tbsp. mayonnaise
– 4 tbsp. chives
You should cook the eggs for about 10 min., not longer because the egg yellow will turn somewhat bluish. Use an egg slicer to cut them vertical and horizontal, basically in squares. Add the mustard, mayonnaise, and chives and mix well. Add the spices to taste and mix again.
Tip: When I tasted the egg salad I noticed that it was a bit too mustard tasting so I added some more mayonnaise. I say you should only add half the mustard in proportion to the mayonnaise.
All you have to do is toast your bread, like whole wheat, or some artisan bread like potato bread. Add the amount of egg salad you like and munch away. Or even better, add some European Weiners sliced up or mushrooms. Asparagus goes also very nice with egg salad, maybe some bacon. This is entirely up to you.