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.

As I was eating my last batch of egg salad, my mind drifted to the upcoming Easter holiday. Being vegetarian, I tend to center my menu around a springtime frittata or quiche, hearty options that feel like spring and satisfy everyone. This year, what about a build-your-own-egg-salad bar instead? A batch of this herb-infused egg salad, crusty slices of fresh baked bread and an assortment of toppings make for a casual entertaining option. I’m planning on serving this along with both a fruit salad and a vegetable salad.

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 (delishknowledge.com), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.”

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1pLMRvV