Dijon Herbed Egg Salad Toasts

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 40 toasts
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10 slices pumpernickel or rye bread

8 eggs, hard-boiled, peeled and chopped

2 stalks celery, finely chopped

1 tablespoon freshly chopped chives

1 tablespoon freshly chopped parsley leaves

2 tablespoons Dijon mustard

1/3 cup mayonnaise

3 slices bacon, cooked crisp and cut into shards

Salt and freshly ground black pepper


  1. Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
  2. In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
  3. Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.