Asparagus Egg Toast

Asparagus Egg Toast

SERVINGS

1 slice of toast with ¼ cup egg salad (4 servings)

PREP TIME

10 Min

Top your toast with the freshest of ingredients when you try our asparagus and egg salad toast. Starting with pre-peeled, hard-boiled eggs and using our tender, Cut Spears Asparagus, this egg salad on toast comes together in just 10 minutes!
FEATURED PRODUCTS
Green Giant® Cut Spears Asparagus

Green Giant® Cut Spears Asparagus
WHERE TO BUY
Asparagus Egg Toast

FULL RECIPE

Serving Size: 1 slice of toast with ¼ cup egg salad (4 servings)

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® Cut Spears Asparagus

Lists of ingredients:

  • ¼ cup mayonnaise
    1 teaspoon lemon juice
    1 teaspoon Dijon mustard
    1 teaspoon fresh dill + extra for garnishing
    ½ teaspoon salt
    ¼ teaspoon cracked black pepper
    1 small shallot, minced
    4 large, hard-boiled eggs, peeled and chopped
    1 can (10.5 ounces) Green Giant® Cut Spears Asparagus, drained and patted dry
    4 slices toasted artisan bread

STEPS

1 Combine mayonnaise, lemon juice, mustard, dill, salt and pepper in a mixing bowl.
2 Stir in shallots and eggs until well combined. Gently fold in asparagus.
3 Scoop egg salad on toasted bread and top with fresh dill.

TIPS & TRICKS

Try making this recipe as a toasted egg salad sandwich on any of these delicious artisan breads: sourdough, rye, focaccia, ciabatta, or multigrain bread. You can also add it on a bagel for a nutritious breakfast.

Serving Size: 1 slice of toast with ¼ cup egg salad (4 servings)

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® Cut Spears Asparagus

  • ¼ cup mayonnaise
    1 teaspoon lemon juice
    1 teaspoon Dijon mustard
    1 teaspoon fresh dill + extra for garnishing
    ½ teaspoon salt
    ¼ teaspoon cracked black pepper
    1 small shallot, minced
    4 large, hard-boiled eggs, peeled and chopped
    1 can (10.5 ounces) Green Giant® Cut Spears Asparagus, drained and patted dry
    4 slices toasted artisan bread

1 Combine mayonnaise, lemon juice, mustard, dill, salt and pepper in a mixing bowl.
2 Stir in shallots and eggs until well combined. Gently fold in asparagus.
3 Scoop egg salad on toasted bread and top with fresh dill.

Tips & Tricks

Try making this recipe as a toasted egg salad sandwich on any of these delicious artisan breads: sourdough, rye, focaccia, ciabatta, or multigrain bread. You can also add it on a bagel for a nutritious breakfast.

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