Egg Toasts

Time to Cook: 
10 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
2-4
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If you are looking for a great egg salad recipe, look no further. This one is lighter with the addition of Greek yogurt instead of mayonnaise, and I promise you it tastes just as (if not more) delicious. A good trick with egg toasts is to pack the filling and the bread separately so that the bread never goes soggy. In fact, why go with just bread? Try spooning it on crackers, tucking into pita bread or tortillas, or slathering it on top of bagels Include a spoon and you can assemble right before you dig in!

Boiled eggs last for a good week in the fridge, so feel free to boil up a bunch ahead of time, then they are ready and chilled when you want to make your egg salad. Now that's thinking ahead!

Greek yogurt and fresh dill makes this egg salad even better.

Ingredients

2 Tbsp plain Greek yogurt, or more if you wish.

salt and fresh cracked pepper

2 tbsp chopped fresh dill or chives, and a small pinch of fresh thyme (I used 1 tbsp each dill and chives)

4 slices artisan bread

unsalted butter

1 clove garlic, peeled

4 large hard boiled eggs, cooled


Directions

1. In a bowl, mix together the yogurt, salt and pepper, then herbs. Set aside.

2. Toast the bread. When it's nice and golden, butter it very lightly and rub with the garlic clove. Set aside.

3. In a bowl, coarsely mash up the eggs. You want some texture so leave some pieces bigger, some small, etc. Gently mix in the yogurt mixture. You don't have to use it all, but mix in enough to get it where you like it.

4. Mound the egg mixture on the toasted bread and serve immediately.

Adapted from Super Natural Every Day