A Breakfast Staple
Meet your new favorite breakfast: A Creamy Egg Salad on Toast. This dish is everything you want in a morning meal—rich, tangy, and loaded with protein to keep you going. Perfect for a quick breakfast or a light lunch, this egg salad toast will have you coming back for more.
If you’ve ever had an egg salad sandwich or even a deviled egg salad, you’ll know exactly why this recipe is a keeper. The creamy texture of the egg salad, combined with the satisfying crunch of the toast, creates a perfect harmony of flavors and textures. And the best part? It’s made with Greek yogurt, adding an extra dose of creaminess and a slight tang that elevates the entire dish.
This isn’t just any egg salad toast; it’s a dish that brings comfort and joy with every bite. Whether you’re enjoying it on a slow Sunday morning or packing it for a quick lunch, it’s a recipe that fits seamlessly into your day. And trust me, once you’ve tried egg salad with Greek yogurt, you might just say goodbye to the traditional mayo version for good.
So, grab your ingredients, toast your bread, and get ready to enjoy a classic with a modern twist. Creamy, tangy, and utterly satisfying—this egg salad toast is about to become your new breakfast obsession.
Macros Per Serving
246 Cal | 25g Carbs | 13g Fat | 28g Protein
Recipe Card
Creamy Egg Salad Toast
Ingredients
Egg Salad:
- 2 Large Brown Eggs (Vital Farms)
- 14 g Nonfat Greek Yogurt (Siggi’s)
- ¼ tsp Mustard
- ¼ tsp Garlic Powder
- Salt & Pepper
- 2 Low Carb Seeded Protein Bread (H-E-B)
To Serve:
- 14 g Fat Free Feta (Athenos)
- Green Onion (sliced)
- Crushed Red Pepper
Instructions
Egg Salad:
- Boil water in a pot with salt. Then add in your eggs and cook for 10-12 minutes to be hard boiled.2 Large Brown Eggs
- Remove and add them to an ice bath to stop them from cooking further.
- Peel each and cut in half. Scoop out the yolks and add both your whites and yolk to separate bowls.
- To the bowl with yolks, add in your yogurt, mustard, garlic powder, and salt and pepper.14 g (1 tbsp) Nonfat Greek Yogurt, 1/4 tsp Mustard, 1/4 tsp Garlic Powder, Salt & Pepper
- Add a tsp or two of water and mix until it’s a paste.
- Then roughly dice up the egg whites and mix with your yolk mixture.
- Toast your bread in a toaster oven or on a pan until nice and crispy or eat as is! I enjoy it toasted.2 Low Carb Seeded Protein Bread
To Serve:
- Top your toasts with the egg salad and finish it off with feta, green onion, and crushed red pepper.14 g (1 tbsp) Fat Free Feta, Green Onion, Crushed Red Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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