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Herbalicious Open-Faced Egg Salad Toasts

Servings 6

Ingredients

  • 1/2 cup regular or vegan mayonnaise
  • 2 tsp fresh lemon juice
  • 1 tsp canned chipotle juice or harissa paste
  • 6 organic eggs hard-cooked
  • 1/8 tsp sea salt
  • Freshly ground black pepper optional
  • 6 slices thick sourdough rye toasted
  • 2 green onions thinly sliced
  • 1/4 cup chiffonade fresh basil leaves see tip
  • 1/4 cup chiffonade fresh mint leaves see tip
  • 2 Tbsp chopped fresh dill
  • 1/2 tsp finely grated lemon zest
  • 1 tsp capers rinsed and drained

Instructions

  • 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.
  • 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.

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