Pickle-egg salad toast

2019 is about to be toast. Will the toast trend be toast soon as well? In the meantime, I dipped into this book that breaks down the myriad toast possibilities by season. No avocados were harmed in the making of this dish.

Pickle egg salad toast

From “Toast: The Cookbook” by Raquel Pelzel

Ingredients

5 hard-cooked eggs, peeled and chopped (not too fine)

3 tablespoons mayonnaise

¼ cup chopped pickles

2 teaspoons pickle brine

2 green onions, chopped

1 celery stalk, diced

1 tablespoon fresh parsley, dill or other herb of choice

½ teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

Butterhead lettuce

4 slices toast, lightly buttered

Method

In a large bowl, mix eggs and mayonnaise, mashing them together lightly. Stir in pickles, brine, green onion, celery, herbs, mustard, salt and pepper. Serve on toasted bread that’s been topped with lettuce (I chose butterhead because it helps hold the egg salad in place on the toasts.)

Rating: If you like egg salad, this is a perfectly fine quick meal paired with a bowl of tomato soup for a weekend lunch. I opted for dill pickles because I have a lot and like them, but sweet pickles would work too. Next time I might dice the pickles.