Jalapeno Cheddar Egg Salad Toasts

Jalapeno Cheddar Egg Salad Toasts

Prep Time: 15 Min
Cook Time: 12 - 15 Min

Yields: 2 Toasts

WHAT YOU NEED

• 2 Slices Sourdough Bread
• 1/2 C Extra Old Cheddar, shredded
• 1/2 Jalapeno, sliced in to rings
• Fresh Dill
• Margarine

EGG SALAD

• 4 x Large, Free-Range Brown Eggs
• 1/4 C Mayonnaise
• 1/2 Tsp. Dijon Mustard
• Splash White Wine Vinegar
• 1/4 Red Onion, finely diced
• 1/2 Jalapeno, seeded & finely diced
• 1 stalk Celery, finely diced
• 1 Tsp. Fresh Dill, chopped
• 1 Tbsp. Fresh Parsley, chopped
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper To Taste

DIRECTIONS

• Add the eggs to a pot and cover them by about an inch with cold water. Bring to a boil and once boiled, let them go 4 minutes before covering the pot and removing them from the heat. Let them sit in the hot water covered for 5 - 6 minutes before straining them to an ice bath to cool completely.
• In a small mixing bowl, add the mayo, salt, dijon, some cracked pepper, and a few splashes of vinegar. Whisk together, taste, and adjust the vinegar to your liking whether you like it more pungent or not. ​

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• Once the eggs are cooled, peel, halve, and add the yolks to the bowl with the mayo mix. Smash / whisk them in until combined. Chop up the eggs and add them to the bowl along with the celery, jalapeno, onion, parsley, and dill. Toss, taste, and adjust salt if needed / desired.
• Grill / toast your two pieces of sourdough until golden and crisp. Next, slather one side in margarine followed by sprinkling 1 Tbsp. of the shredded cheese on each toast. Divide the egg salad between both toasts and don't be afraid if it looks like too much! The melted cheddar will hold it in place. Sprinkle the remaining 3 Tbsp. shredded cheese on top of each toast and place 3 slices of fresh jalapeno on top.
• Transfer the toasts to a parchment lined baking sheet. Preheat the oven to BROIL 500 F / High. Once heated, add the tray to the oven and broil until the cheese is melty and delicious. Remove and transfer the toasts to a cutting board. Cut them in half, sprinkle them with fresh dill and serve. ENJOY!

HAPPY VEG