Feminine and very ladylike, these egg salad toasts would be perfect for Mother’s Day or a spring Brunch. We had ours this year at Easter.
I had originally made half the amount shown here, but quickly doubled it on the spot, because we ate all of them and everyone (except for Ellie) wanted more.
Although they look very fancy, they are not hard to make at all. I promise.
The egg salad recipe included here is my favorite version. It’s from the fantastic Ellie Krieger cookbook, The Food You Crave. I can’t recommend the recipe or the book enough.
Ladylike Egg Salad Toasts
4 hard boiled eggs
2 tsp. mayo
1 tsp. Dijon mustard
2 tsp. chives
8 pieces of white sandwich bread
2 slices of bacon
Cut the crusts off the bread. Then, slice each piece in half diagonally. Set aside.
Dice up two hard boiled eggs and place them in a medium bowl. Then, remove the yolks from the remaining two eggs. Now, dice up the egg whites, adding those to the bowl too. Mix in the mayo, Dijon mustard, chives, salt and pepper. Taste and then, adjust the seasoning to your liking. Set aside.
In a non-stick pan, toast the bread over low heat until barely brown. It should feel “toasted,” but not look brown. Then, flip the bread and toast the other side. Remove and set on a plate to cool.
Heat a small skillet over medium high heat. Cut the bacon into short strips. Add those to the hot pan. Cook until crispy, stirring occasionally. This should take only a few minutes. Remove them with a slotted spoon when ready and place on a paper towel lined plate.
Add a small spoonful of egg salad to each cooled toast point. Top all with a slice or two of the small bacon strips.