20 mins OR LESS
Marukan Egg Salad Toast
Try this Egg Salad Toast for a perfect brunch or a midweek pick-me-up!
1 Tbsp
Dijon Mustard
1 Tsp
Kosher Salt
½ Tsp
Freshly Ground Black Pepper
â…“ Cup
Olive Oil
8
Large Eggs
¼ Cup
Drained Capers
â…“ Cup
Torn Fresh Flat-Leaf Parsley Leaves
1 Head
Radicchio, cored and sliced
8 Slices
Crusty Bread, toasted
INSTRUCTIONS
Instructions:
Whisk vinegar, mustard, salt, and pepper. Then, whisk in oil.
Place eggs in a medium saucepan and add enough water to cover; bring to a boil. Remove from heat and cover. Let stand for 7 minutes. Transfer to a large bowl of ice water to cool.
Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.
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