Description
A heartwarming egg salad toast inspired by the French classic Niçoise, combining creamy eggs and zesty flavors for a nourishing meal.
Ingredients
Scale
- 4 large eggs
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped kalamata olives
- 1/4 cup diced cherry tomatoes
- 1/4 cup finely chopped red onion
- 2 tablespoons capers, rinsed and drained
- Salt and pepper to taste
- 4 slices of crusty bread (baguette or sourdough)
- Fresh herbs (like basil or parsley) for garnish
- Optional: sliced avocado for an indulgent twist
Instructions
- Boil the eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Then, transfer to ice water to cool.
- Prepare the salad: Once cooled, peel the eggs and chop them into large pieces. In a mixing bowl, combine the chopped eggs, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, olives, tomatoes, red onion, and capers. Stir well to combine and season with salt and pepper to taste.
- Toast the bread: While the salad is coming together, toast your slices of bread until they are golden and crispy.
- Assemble the toast: Generously scoop the Niçoise egg salad onto the warm toast, letting it tumble over the sides a bit.
- Garnish and serve: Sprinkle fresh herbs over the top and, if desired, add a few slices of creamy avocado for that extra richness. Enjoy immediately while the toast is still warm and the salad is fresh!
Notes
You can prepare the egg salad a day in advance. Store it in an airtight container in the fridge, and keep the toasted bread separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: No Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 toast
- Calories: 340
- Sugar: 2g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg