Egg Salad Toast

Bahan-bahan

6 hard boiled eggs

3 green onions

1/3 cup chopped dill pickles

2 tbsp light mayo

1 tbsp Dijon mustard

1/2 an avocado

Salt and pepper

2 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

2 tsp lemon juice

For the toast

Sourdough bread

Roasted red pepper hummus

Balsamic glaze

Arahan

Chop onion and pickles into bite sized pieces. Set aside then peel your hard boiled eggs.

Add eggs to a large bowl and mash with a fork then add onion and pickles and all remaining ingredients. Mash everything together until smooth and well combined.

Toast sourdough then add hummus, egg salad, and balsamic glaze.

Store leftovers in the fridge for up to 3 days!