Egg Salad Toast
Ingredients
- 4 Eggs
- 2 Tsp Mayonaise
- 1 Tsp Fresh dill
- Zest of one lemon
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl. *see the notes in the post if you want to cook in your Instant Pot.
- Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
- Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!
Notes
If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.