Photo of Crispy egg salad toast by WW

Crispy egg salad toast

Total Time
15 min
10 min
5 min
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.


Cooking spray

4 spray(s)

Hard boiled egg

3 large egg(s), halved

Light mayonnaise

1 Tbsp

Dijon mustard

1 tsp

Kosher salt

¼ tsp

Black pepper

2 pinch(es)

Shredded part skim mozzarella cheese

¼ cup(s)


1 Tbsp, finely chopped (plus more for optional garnish)


4 medium slice(s)

Multigrain bread

3 oz, 2 (1 1/2-oz) slices, toasted


  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