Egg salad toasties

8 eggs
Dijon mustard
Shredded Parmesan
White bread
Small lettuce cups

Boil eggs covered for 7 minutes. Turn off heat and leave covered for additional 10 minutes. Remove from heat, drain and allow eggs to cool in ice water bath or fridge.

  1. In large bowl add peeled and chopped eggs
  2. Add 3 Tbsp mayo (more if to dry)
  3. Mix in 1 Tbsp dijon mustard
  4. Season with salt and pepper to taste
  5. Toast bread and cut off crust, cut diagonal to form triangles
  6. Top toast triangles with egg salad
  7. Fill lettuce cups with egg salad
  8. Top both with Parmesan cheese
For cute seasonal toasts you can cut bread into shapes with cookie cutters. Allowing you to have hearts, leaves, or ghosts. Whatever your mind desires! After posting this my friend Shawna made it and asked me what I thought to serve with it. The first thing that came to mind was roasted rosemary potatoes (I will put recipe up today). The next thing I thought was for your friends who weren't vegetarian this dish would be delish with crumbled crispy bacon on the top! She tried it and said it was a hit. So there you have it. For the meat eaters in your life I vote toss some bacon on top !

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