🥞 American

Pesto Egg Salad Toast

Name: Pesto Egg Salad Toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: to taste Salt; 1 cup Fresh Basil; 4 Eggs; 3 tbsp Mayonnaise; 1 tsp Dijon Mustard; 2 tbsp Pine Nuts; 4 slices Toast Bread; to taste Black Pepper

🥞 American

Creamy egg salad with mustard and dill piled onto toast. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 22 minutes.

Prep 10 min Cook 12 min Serves 2 Easy

Ingredients

Saltto taste
Fresh Basil1 cup
Eggs4
Mayonnaise3 tbsp
Dijon Mustard1 tsp
Pine Nuts2 tbsp
Toast Bread4 slices
Black Pepperto taste

Optional extras

Parmesan Cheese1/4 cup
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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.

Chef's tip

Cool the eggs in ice water for easy peeling.

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Table.

🥞 American

Pesto Egg Salad Toast

Time: 22 min
Serves: 2
Level: Easy
Prep / cook: 10 / 12 min

Ingredients

🧂 Saltto taste
🌿 Fresh Basil1 cup
🥚 Eggs4
🫙 Mayonnaise3 tbsp
🫙 Dijon Mustard1 tsp
🫙 Pine Nuts2 tbsp
🌾 Toast Bread4 slices
🌶️ Black Pepperto taste

Optional

🧀 Parmesan Cheese1/4 cup
🧅 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.
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.