Put Spare Eggs to Work with Tarragon Egg Salad Toast

Around this time of year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or at least this version is), and it’s relatively easy to make. I almost always have an excess of eggs lying around, a thankful bounty from our weekly CSA. Though my husband and I both love a fried egg sandwich for breakfast, lack of time usually forces us to have either a smoothie or quick bowl of cereal instead, creating an abundance of eggs after just a few weeks. Egg salad is the perfect way to use up excess eggs and provide a quick lunch option for days to come.

Toasting the bread isn’t optional; it pairs perfectly with the soft egg salad and will hold up to a variety of toppings. I love the radishes, spinach and avocado shown here, but sliced tomatoes, fried shallots, pickles and/or extra herbs would also taste great.

Tarragon Egg Salad Toast

Yield: 6 toasts

6 large eggs

1/3 cup light mayonnaise

2 tablespoons finely chopped shallot

1 1/2 tablespoons finely chopped fresh tarragon (or more, if desired)

1 tablespoon finely chopped fresh chives

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

6 slices sourdough bread, toasted

Sliced radishes, for topping

Sliced avocado, for topping

Fresh spinach leaves, optional

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

While the eggs are cooling, whisk together the mayonnaise, shallots, tarragon, chives, mustard, lemon juice, salt and pepper in a medium bowl. Fold in the chopped eggs until combined.

Serve on toasted bread slices with your toppings of choice.

Per serving (without toppings): Calories 219; Fat 10 g (Saturated 2 g); Cholesterol 189 mg; Sodium 478 mg; Carbohydrate 22 mg; Fiber 1 g; Sugars 2 g; Protein 11g

Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge, a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.”

Keep Reading

Next Up

Put Your Burner to Work

Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it's charred.

How to Make Egg Salad

Put leftover Easter eggs or hard-boiled fresh ones to use in a festive egg salad perfect for your Sunday brunch with these step-by-step instructions.

Egg Salad, Lightened Up

Egg salad can be high in fat, cholesterol and calories but with a few simple tweaks you can make light and delicious versions of this comfort food classic.

Baked Eggs and Beans on Toast — Meatless Monday

Try Food Network Magazine's Baked Eggs and Beans on Toast for a simple but satisfying Meatless Monday supper.

Garden Egg Salad — Meatless Monday

Ready to eat in a hurry, Food Network Kitchen's made-over egg salad is a lighter take on the traditional recipe.

Chunky Egg Salad — Meatless Monday

The key to this good-for-you recipe is slicing the eggs coarsely instead of chopping them finely.

Eggs-cellent News for Lazy Egg Lovers

Check out the new product Yowk, which contains everything you need — even an egg — to make and enjoy a soft-boiled egg at home.

"Creamy" Tarragon Pasta Salad

This dairy-and-gluten-free picnic salad gets its creamy texture from dairy-free yogurt instead of mayonnaise.

50 Egg Ideas

Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.

Good Egg Costume

The wardrobe whiz from Good Eats With Alton Brown dreams up Halloween costumes for little food lovers.