Veggie Egg Salad Toast | Happy and Full

Happy and Full

Name: Veggie Egg Salad Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Organic Avocado; Sushic Mayo, Spicy; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Boskovich Green Onions; Morton Iodized Salt, 26 Ounce; BrightFresh Micro Arugula; Oven Joy Bread, White, Enriched Sandwich; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Radish; French's® Stone Ground Dijon Mustard; Crunch Easter Flatback Egg

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Veggie Egg Salad Toast

Serves 210 mins prep10 mins cook

A delicious and fresh veggie-filled egg salad toast that combines radishes and green onions for a spring-inspired dish. Perfect for breakfast or a light lunch, this recipe is nutritious and delicious!

0 servings

What you need

avocado

tbsp mayo

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

cup green onion

tsp salt

bunch arugula

Oven Joy Bread, White, Enriched Sandwich

slice bread

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

cup radish

tsp dijon mustard

egg

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Instructions

1: Bring a small saucepan of water to a boil.

2: Add eggs & set timer for 8 minutes (or 9 for extra hardness).

3: Remove eggs & place into an ice bath.

4: Peel the eggs & place into a bowl; mash with a fork.

5: Add the remainder of the ingredients and mix until combined.

6: Toast your bread, top with avocado & arugula, and add the egg salad.

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