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Herbed Egg Salad on Toast

Creamy and herbaceous egg salad with pickled onions on toast
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American, australian, French
Keyword: breakfast, eggs
Servings: 2 people
Calories: 329kcal


  • 4 eggs- boiled to liking
  • 20 ml extra virgin olive oil
  • 1 tsp dijon mustard
  • ½ tbsp lemon juice or juice from pickled onions
  • 1 handful flat-leaf parsley- leaves picked and roughly chopped
  • 1 handful chives- finely chopped into ringlets
  • bread- to serve I've used Abbott's Sandwich Thins
  • 1 tbsp pickled red onions


  • Boil the eggs to your liking (I've soft-boiled mine at 5 minutes). Leave to cool, then peel and roughly chop.
  • In a bowl, add the eggs with olive oil, dijon mustard, lemon juice and herbs and gently combine until all the ingredients are mixed
  • Slice the bread and cut into triangles. Load up each piece with the egg salad mixture, add the pickled onions over the top and garnish with more herbs


Calories: 329kcal
Carbs: 18.8g | Fat: 19.9g | Protein: 16.6g