This summer has been especially hot here in Denver. Maybe I am just being a baby, but add in nightly post work remodel projects and subtract central AC and the last thing I want to do every night is be standing over a hot stove. If we are being frank, the last thing I want to do at the end of the day is anything involving more work. This is why I am loving my newest concoction for egg salad toast. I typically whip up a batch and have it in my daily rotation until it’s all gone. The best part? This little gem is made with things we typically have in our fridge/ pantries.
6 hard boiled eggs
2-3 green onions
a few sprigs of Parsley
1 teaspoon yellow mustard
1 tablespoon Vegenaise( can use regular mayo )
1/4 teaspoon white wine vinegar
2 stalks of celery
Sweet pickles to taste
Salt and Pepper to taste
garlic powder to taste
For the Toast:
Ezekiel sprouted toast
Boil the eggs about 10 minutes or until hard. Place in fridge and allow to cool ( I typically allow them to sit over night). Chop all herbs, pickles, and celery and place in mixing bowl. Peel and chop cooled eggs and place in mixing bowl. Add Vegenaise, mustard, white wine vinegar and mix. Add salt and Pepper and Garlic powder to taste. Place arugula on toasted ezekiel bread and place egg salad on top.
Thats it! So easy, so delicious. So perfect for these hot hot Denver nights