A simple and delicious bacon and egg salad toast combining hard-boiled eggs, crispy bacon, and a creamy mayonnaise-mustard dressing, perfect for a satisfying breakfast or snack.
Total Time:20 minutes
Yield:2 servings
Ingredients
Egg Salad
2 eggs
2 slices bacon
5 tbsp mayonnaise
1 tsp mustard
Salt, to taste
Black pepper, to taste
Parsley, for garnish
1 slice toast
Instructions
Boil the eggs: In a medium-sized pot, bring water to a boil and carefully add the eggs. Cook them for 8 minutes to achieve a hard-boiled texture.
Prepare the bacon: While the eggs cook, fry the bacon slices in a pan over medium heat until crispy. Remove from heat and chop into small pieces.
Slice the eggs: Drain the eggs and peel them. Slice the eggs into rounds, then rotate a quarter turn and slice again to create a diced effect. Place the sliced eggs into a bowl.
Mix the dressing: Add the mayonnaise and mustard to the bowl with the eggs. Season with salt and black pepper to taste. Mix gently until combined.
Incorporate bacon and parsley: Stir the chopped bacon and chopped parsley into the egg mixture until everything is evenly mixed.
Serve: Spoon the bacon and egg salad onto a slice of toast and serve immediately.
Notes
For extra flavor, add a squeeze of lemon juice to the egg salad.
You can substitute mayonnaise with Greek yogurt for a lighter version.
Use whole grain toast for added fiber and nutrition.
Chilling the egg salad before serving improves flavor melding.
Ensure eggs are cooled in ice water after boiling to make peeling easier.
