Egg salad on toast with mixed herbs
Ingredients
- 8 large eggs
- 4 slices toasted country style bread
- 2 each scallions, very thinly sliced
- 1/4 cup torn basil leaves
- 1/4 cup torn dill fronds
- 2 tbsp chives, 1/2“ pieces
- 1/3 tsp lemon zest
- 1 tsp Fresh lemon juice
- 1/3 cup Low fat mayonnaise
Instructions
- Using slotted spoon, lower eggs into large saucepan of boiling salted water and cook, simmering 9 min. Immed transfer to bowl of iced water and chill til just slightly warm about 2 min. Pat dry and peel. Tear into large pieces; add to mayonnaise. Gently fold to coat; season with s&p. Spoon over toasted bread.
- Toss scallions, basil, dill, chives and lemon zest in sm bowl. Add lemon juice, drizzle with evoo, and season with salt. Toss to coat and pile on top of eggs. bon appetite 12/17
