egg salad toast

配料

10 large brown eggs (they're easier to peel)

2 tablespoons mayonnaise

1 tablespoon German mustard

¼ teaspoon fine sea salt

2 tablespoons pickle juice

Juice of ¼ lemon (about

2 teaspoons)

¼ cup chopped fresh chives

1 teaspoon extra virgin olive oil

1 or 2 slices fresh sourdough bread

Garlic powder, to taste

步骤

1. Bring a large pot of water to boil over high heat. Add the eggs and cook, uncovered, for 12 minutes. While the eggs cook, prepare an ice bath.

2. When the eggs are finished cooking, place them in the ice bath for at least 1 minute to cool. Peel the eggs and rinse off any excess pieces of shell.

3. Using two mixing bowls, separate the egg whites from the egg yolks.

4. Mash the yolks together with the mayonnaise, mustard, salt, pickle juice, lemon juice, and 2 tablespoons cold water. It should form a loose paste.

5. Cut the egg whites into bite-size pieces and add them to the bowl with the yolk dressing

6. Add the chives and stir well to combine.

7. Heat the olive oil in a large skillet over medium-high heat. Pan-fry the bread until golden brown, 4 to 5 minutes per side. Remove the toast from the pan.

8. Sprinkle with garlic powder and spoon the egg salad on top. Store any leftover egg salad in an airtight container in the fridge for up to 3 days.