Crispy Sriracha Egg Salad Toast
Golden crispy toast topped with creamy, spicy sriracha egg salad for a quick and satisfying meal.
Equipment
- Saucepan
- Mixing bowls
- Skillet
- Spatula
Ingredients
Egg Salad
- 6 eggs large
- 3 tbsp mayonnaise
- 1.5 tbsp sriracha sauce adjust to taste
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
Toast
- 4 slices bread thick-cut
- 1 tbsp butter or olive oil for toasting
- 2 tbsp green onions chopped
Instructions
- Boil eggs until fully cooked, cool in ice bath, peel, and chop.
- Whisk mayonnaise, sriracha, Dijon mustard, lemon juice, salt, and pepper.
- Fold chopped eggs into dressing until evenly coated.
- Toast bread with butter or oil in a skillet until golden and crisp.
- Top each toast with egg salad and garnish with green onions.
Notes
Adjust sriracha to control spice level. Serve immediately for best texture.