Description
A creamy and savory Nicoise Egg Salad served on toasted bread, perfect for brunch or a comforting dinner.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt (or extra mayo for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ¼ cup finely chopped green beans (blanched)
- ¼ cup pitted Kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 4 slices of whole-grain or sourdough bread
- Optional toppings: sliced tomatoes, avocado, or microgreens
Instructions
- Boil the eggs: In a medium saucepan, gently place the eggs and cover them with cold water. Bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Then, transfer the eggs to an ice bath to cool.
- Prepare the salad base: Once the eggs are cool, peel and chop them into small pieces. In a mixing bowl, combine the chopped eggs, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until creamy and well-combined.
- Add the extras: Fold in the blanched green beans, chopped olives, and fresh parsley to the egg mixture, ensuring all the ingredients are evenly distributed.
- Toast the bread: While the egg salad sits to let the flavors meld, lightly toast the slices of bread until golden brown and crisp.
- Assemble the toasts: Generously spread the Nicoise egg salad over the toasted bread. If desired, top with slices of fresh tomatoes, creamy avocado, or a sprinkle of microgreens.
- Serve and enjoy: Serve immediately and relish every bite!
Notes
Leftover Nicoise Egg Salad will keep well in the fridge for up to three days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Brunch
- Method: Boiling and Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 1g
- Sodium: 425mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 0mg