What’s up, long time no post. I’ve been super busy with snails lately but I thought I’d throw this up there. It’s a really great snack or meal and totally customizable.

• I personally think what makes a great toast is the bread that becometh the toast. Splurge a bit on that French loaf you’ve been eyeballing for the last week. The crunchier the toast the happier the tummy.
• Again super customizable, add whatever veg you want, I just happened to have sprouts I needed to eat.
• This is my favorite version of egg salad curtesy of the most amazing chef out there, my mama.
• Yoink.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Makes 2 servings

Ingredients:

• 4 eggs
• 2 slices of bread
• 1/4 cup mayonnaise
• 1 tsp dijon mustard
• 1 tsp curry powder
• salt&pep

Directions:

1. We gotta hard boil those eggy bois. Place your eggs in a pot. Fill with water until the bois are covered. Place on the stove and bring the water to a boil. (A FULL boil, not a simmer, as I have unfortunately come to find out). Once the water is boiling turn the heat off and cover the pot with a lid. Let sit for 8 minutes. After 8 minutes remove the eggs and place in an ice bath to stop the cooking.
2. Once the eggs are cool enough to handle, peel those suckers and place in a bowl. Mash em up with a fork. Add the mayonnaise, dijon, curry, and the salt&pep. Mixy mixy. Now taste da eggs. Need to add anything else? More salt perhaps? No? Moving on.
3. Toast up your toast as toasty as the toast wants to toast. I like to spread a little more dijon on it before topping with a heaping scoop of the eggs. Top with sprout or whatever other greens you like.

That’s all she wrote. The curry powder takes egg salad to the next level for me I hope you guys give this one a try!