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🥞 American
Chili Oil Egg Salad Toast
🥞 American
Creamy egg salad with mustard and dill piled onto toast. This chili oil version is finished with chili paste. Ready in about 22 minutes.
Prep 10 min Cook 12 min Serves 2 Easy Ingredients
- 🧂Saltto taste
- 🥚Eggs4
- 🫙Mayonnaise3 tbsp
- 🫙Dijon Mustard1 tsp
- 🌶️Chili Paste1 tbsp chili oil
- 🌾Toast Bread4 slices
- 🌶️Black Pepperto taste
Optional extras
- 🧅Spring Onions1
- 🌶️Paprikaa pinch
- 🌿Fresh Dill1 tbsp
Instructions
- 1
Boil the eggs 10 minutes, cool in ice water and peel.
- 2
Chop and mix with mayonnaise, mustard, dill, spring onion, salt and pepper.
- 3
Toast the bread and pile on the egg salad; dust with paprika.
- 4
Spoon chili oil over the top before serving.
Chef's tip
Cool the eggs in ice water for easy peeling.
Chili Oil Egg Salad Toast
- Time
- 22 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 10 / 12 min
Ingredients
- 🧂 Saltto taste
- 🥚 Eggs4
- 🫙 Mayonnaise3 tbsp
- 🫙 Dijon Mustard1 tsp
- 🌶️ Chili Paste1 tbsp chili oil
- 🌾 Toast Bread4 slices
- 🌶️ Black Pepperto taste
Optional
- 🧅 Spring Onions1
- 🌶️ Paprikaa pinch
- 🌿 Fresh Dill1 tbsp
Steps
- Boil the eggs 10 minutes, cool in ice water and peel.
- Chop and mix with mayonnaise, mustard, dill, spring onion, salt and pepper.
- Toast the bread and pile on the egg salad; dust with paprika.
- Spoon chili oil over the top before serving.
