Crispy egg salad toast
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
These warm, crispy egg salad patties are a modern take on the deli classic. We bind the mixture by mashing the yolks and mixing with mayo and mustard, then add a little mozzarella to help hold everything together. Be careful when flipping these in the pan. If they come apart a little, no worries—simply push the mixture back together with a spatula.
Ingredients
Cooking spray
4 spray(s)
Hard boiled egg
3 large
Light mayonnaise
1 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
¼ tsp(s)
Black pepper
2 pinch(es)
Shredded part-skim mozzarella cheese
¼ cup(s)
Scallions
1 tbsp(s), finely chopped (plus more for optional garnish)
Tomato
4 slice(s)
Multigrain bread
3 oz, 2 (1 1/2-oz) slices, toasted
Instructions
1
In a medium bowl, mash the egg yolks with a fork until smooth. Stir in the mayonnaise, mustard, salt, and black pepper. Chop the egg whites; stir the egg whites, cheese, and scallions into the yolk mixture.
2
Coat a large nonstick skillet with cooking spray and heat over medium-high. Divide the egg mixture into 2 equal portions; shape each into either an oval or circular patty, depending on the shape of your bread. Place the patties in the pan; cook until lightly browned on the bottom, 1 to 2 minutes. Carefully turn the patties over and cook 1 to 2 minutes, until lightly browned on the bottom.
3
Arrange 2 tomato slices on each piece of toast; top each with 1 egg patty. Garnish with scallions, if desired.
4
Serving size: 1 open-faced sandwich
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