banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Herbalicious Open-Faced Egg Salad Toasts

Serves 6

    Share

    There’s nothing better to nosh on than a sandwich with oodles of fresh herby flavours. This herbed version of an egg salad sandwich is perfect for a midday brunch. It’s laced with a jazzed-up spicy mayo and topped with plenty of fresh herbs and zingy lemon. Choose a quality sourdough bread, such as rye or sprouted buckwheat, for a chewy and fibrous crunch when toasted.

    Advertisement

    Chiffonade how-to

    To chiffonade fresh herbs, stack leaves on top of each other and then roll up tightly. Thinly slice perpendicular to the roll.

    Advertisement

    Herbalicious Open-Faced Egg Salad Toasts

      Ingredients

      • 1/2 cup (125 mL) regular or dairy-free mayonnaise
      • 2 tsp (10 mL) fresh lemon juice
      • 1 tsp (5 mL) canned chipotle juice or harissa paste
      • 6 organic eggs, hard-cooked
      • 1/8 tsp (0.5 mL) sea salt
      • Freshly ground black pepper (optional)
      • 6 thick slices sourdough rye, toasted
      • 2 green onions, thinly sliced
      • 1/4 cup (60 mL) chiffonade fresh basil leaves (see tip)
      • 1/4 cup (60 mL) chiffonade fresh mint leaves (see tip)
      • 2 Tbsp (30 mL) chopped fresh dill
      • 1/2 tsp (2 mL) finely grated lemon zest
      • 1 tsp (5 mL) capers, rinsed and drained (optional)

      Nutrition

      Per serving:

      • calories199
      • protein11 g
      • total fat6 g
        • sat. fat1 g
      • total carbohydrates29 g
        • sugars1 g
        • fibre3 g
      • sodium488 mg

      Directions

      01

      In medium bowl, combine mayonnaise, lemon, and chipotle juice or harissa paste. Whisk to blend. Peel eggs and coarsely chop into large chunks. Loosely fold into mayo mixture along with salt and pepper, if using. (You want egg salad to be chunky and not pasty.) Divide, evenly spooning onto toasted bread.

      02

      In small bowl, combine remaining ingredients, except capers, and gently toss together to mix. Scatter over egg salad sandwiches then scatter capers overtop, if using, and garnish as desired.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Warming Winter Chocolate Bark
      Food

      Warming Winter Chocolate Bark

      A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.