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🥞 American
Dutch Oven Egg Salad Toast
🥞 American
Creamy egg salad with mustard and dill piled onto toast. Ready in about 22 minutes.
Prep 10 min Cook 12 min Serves 2 Easy Ingredients
- 🧂Saltto taste
- 🥚Eggs4
- 🫙Mayonnaise3 tbsp
- 🫙Dijon Mustard1 tsp
- 🌾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.
Chef's tip
Cool the eggs in ice water for easy peeling.
Dutch Oven Egg Salad Toast
- Time
- 22 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 10 / 12 min
Ingredients
- 🧂 Saltto taste
- 🥚 Eggs4
- 🫙 Mayonnaise3 tbsp
- 🫙 Dijon Mustard1 tsp
- 🌾 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.
