Herbalicious Open-Faced Egg Salad Toasts
  • 1/2cup regular or vegan mayonnaise
  • 2tsp fresh lemon juice
  • 1tsp canned chipotle juice or harissa paste
  • 6 organic eggshard-cooked
  • 1/8tsp sea salt
  • freshly ground black pepperoptional
  • 6slices thick sourdough ryetoasted
  • 2 green onionsthinly sliced
  • 1/4cup chiffonade fresh basil leavessee tip
  • 1/4cup chiffonade fresh mint leavessee tip
  • 2 Tbsp chopped fresh dill
  • 1/2tsp finely grated lemon zest
  • 1tsp capersrinsed and drained
  1. In medium bowl, combine mayonnaise, lemon, and chipotle juice or harissa paste. Whisk to blend. Peel eggs and coarsely chop into large chunks. Loosely fold into mayo mixture along with salt and pepper, if using. (You want egg salad to be chunky and not pasty.) Divide, evenly spooning onto toasted bread.
  2. In small bowl, combine remaining ingredients, except capers, and gently toss together to mix. Scatter over egg salad sandwiches then scatter capers overtop and garnish as desired.
Recipe Notes

Per serving: 199 calories; 11 g protein; 6 g total fat (1 g sat. fat); 29 g total carbohydrates (1 g sugars, 3 g fiber); 488 mg sodium