last updated on October 3, 2026

I love any kind of egg salad– it’s such a filling and easy meal. This spring egg salad toast is the perfect way to start the day. It is a lighter option than most other egg salads because there is no mayonnaise. Instead, we use fresh herbs and peas for a bright flavor and crunch.

ingredients

• 2 eggs
• 1 slice of bread
• 3 tablespoons snap peas, chopped
• 1/2 small shallot
• 1 tablespoon fresh dill
• zest of one lemon
• 1 tablespoon olive oil
• 1 teaspoon white balsamic vinegar or white vinegar
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• black pepper to taste

how to make spring egg salad toast

1. Boil the eggs. Bring a small pot of water to a boil. Carefully drop the eggs into the water and boil for 10 minutes. Remove from the water, and immediately set the eggs in a bowl of ice water to cool.
2. Toast the bread. Toast the bread and set it aside for later.
3. Make the salad. To a bowl, add the chopped snap peas, shallot, fresh dill, and lemon zest. Mix together. Then, add the olive oil, vinegar, dijon mustard, salt, and pepper. Stir until combined.
4. Add the eggs. Peel the eggs and chop each one into 5-6 pieces. Add the eggs to the salad mixture and gently stir so they are fully coated in the dressing but not crumbled.
5. Make the toast. Scoop the egg salad onto the toast, and enjoy!

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• high fiber blueberry overnight oats
• lemon dijon egg tartine
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spring egg salad toast

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 18 minutes mins

Course Breakfast

Servings 1 serving

ingredients

  

• 2 eggs
• 1 slice of bread
• 3 tablespoons snap peas chopped
• 1/2 small shallot
• 1 tablespoon fresh dill
• Zest of one lemon
• 1 tablespoon olive oil
• 1 teaspoon white balsamic vinegar or white vinegar
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• Black pepper to taste

instructions

 

• Bring a small pot of water to boil. Carefully drop the eggs in and boil for 10 minutes. Remove from the water and transfer into a bowl of ice water to cool down.
• Toast the bread, set aside to cool slightly.
• Place the snap peas, shallot, dill, and lemon zest in a small bowl. Add the olive oil, vinegar, dijon mustard, salt, and pepper. Stir until combined.
• Peel the boiled eggs and roughly chop into 5-6 pieces per egg. Add the egg to the bowl and gently stir in so they’re coated by the dressing but don’t break down.
• Scoop the egg salad onto the toast and enjoy!