Egg Salad on Goat Cheese Toast with Tomatoes

This is NOT the egg salad sandwich I had as a child, it’s definitely the adult version. With crunchy organic celery, Dijon mustard, healthy parsley, smoky paprika and tangy goat cheese, the flavors and textures are plentiful. In my mind, tomatoes go perfectly with eggs, so serve a sliced Roma tomato on the side.

As always though, the base of the egg salad is the nutrient rich egg. Eggs are loaded with high-quality protein, and vitamins and minerals. One egg contains 6 grams of protein with all nine essential amino acids along with iron, vitamin D, potassium, zinc, vitamin E, folate and all the B vitamins. Hard boiled eggs make a quick hunger satisfying snack too.

THE CRUNCHY EGGY REAL FOOD INGREDIENTS

Begin by chopping the peeled hard-boiled eggs. Use your preferred method for hard cooking the eggs or use mine by clicking HERE.

I like to use an egg slicer for chopping. First slice the egg one direction, then turn the egg and slice in the opposite direction. Add the chopped eggs to a small bowl. Next, fine dice the celery stalks into small pieces, finely chop the parsley leaves, not the stems, and then add both to the bowl.

After that add the mayonnaise and mustard to the bowl, sprinkle with a little salt and pepper, and stir gently to combine. Now toast the slices of whole grain or multi-grain bread and let them cool slightly. Once the toast is cool, spread each slice with a generous portion of goat cheese. Goat cheese is so creamy and tangy and is one my favorite things to spread on toast.

Top each slice of toast with the egg salad, dividing the contents of the bowl into four portions. Then, sprinkle lightly with the paprika. Finally, cut the tomato into wedges and garnish each serving, and sprinkle the tomato with a little salt.

TIP: If serving for breakfast, a slice or two of turkey bacon would accompany the egg salad toast perfectly. If serving for lunch or dinner, a little chicken or turkey on the side would also be fantastic.

TIP: This could be a Meal Prep recipe by doubling the recipe and dividing it in half. One half would be used for this recipe and the other half could be used for Easy Egg Salad Stuffed Avocados with sliced fresh cucumbers.

Eggs are one of nature’s most nutrient-dense foods. They contain good quality protein, healthy fats and several nutrients like vitamins A, D, E, choline, iron and folate. They also contain all the B vitamins and are rich in minerals and carotenoids.

Egg Salad on Goat Cheese Toast with Tomatoes

Servings: 4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Print

This is NOT the egg salad sandwich I had as a child, it’s definitely the adult version. With crunchy celery, Dijon mustard, healthy parsley, smoky paprika and tangy goat cheese, the flavors and textures are plentiful. As always though, the base of the egg salad is the nutrient rich egg. Eggs are loaded with high-quality protein, and vitamins and minerals.

Ingredients

4 Hard-Boiled Eggs (Use Your Preferred Method for Hard Cooking Eggs or Use the Method Found HERE on My Website)
2 Stalks Celery (Celery is One of Those Veggies That is Best Organic Since It’s Difficult to Remove Unwanted Toxins)
2 Tablespoons Chopped Parsley (I Use Parsley From My Home Herb Garden)
3 Tablespoons Mayonnaise
2 Teaspoons Dijon Mustard
4 Slices Whole Grain Bread (Get Good Quality Whole Grain or Multi-Grain Bread Without Additives)
3 Ounces Goat Cheese (Get Good Quality, No Unwanted Ingredients)
1/8 Teaspoon Paprika (Regular or Smoked Paprika)
1 Large Roma Tomato
Salt and Pepper to Taste

Preparation

Chop the peeled hard-boiled eggs. Use your preferred method for hard cooking eggs or use the method found HERE on my website.
I like to use an egg slicer for chopping. First slice the egg one direction, then turn the egg and slice in the opposite direction. Add the chopped eggs to a small bowl.
Fine dice the celery stalks into small pieces. Add to the bowl.
Finely chop the parsley leaves, not the stems. Add to the bowl.
Add the mayonnaise and mustard to the bowl. Sprinkle with a little salt and pepper. Stir gently to combine.
Toast the slices of whole grain or multi-grain bread. Let them cool slightly.
Once the toast is cool, spread each slice with a generous portion of goat cheese.
Top each slice of toast with the egg salad, dividing the contents of the bowl into four portions.
Sprinkle lightly with the paprika.
Cut the tomato into wedges and garnish each serving. Sprinkle the tomato with a little salt. Serve and ENJOY!