Spring Things on Toast
Herby Egg Salad
Hello friends!
My eldest daughter has recently discovered the joy of a mayo-based salad. Her current favourite is tuna, but I’m gently encouraging her to branch out into chicken, egg, and beyond. I personally adore a classic mayo-forward finger sandwich on soft milk bread—but this version is a little more rustic, a little more spring.
This season—both weather-wise and in life—feels a bit unpredictable. I like to think of myself as cool, calm, and go-with-the-flow…but the truth is, I’m not always. Having something like this herby egg salad ready in the fridge means there’s always a quick, nourishing option waiting for me, no matter how the day unfolds.
With perfectly boiled eggs, a generous handful of fresh herbs, crunchy gherkins, creamy Kewpie, and a few other staples, you’ve got a bright and satisfying lunch in minutes. I love it piled onto seeded sourdough, scooped with crackers, or tucked into crisp lettuce cups. It feels decidedly spring.
We served this salad as a part of my daughters birthday party snacks. Spread onto soft milk bread and cut into finger sandwiches. They were such a hit with both parents and kids!
Herby Egg Salad
Serves 1–2
Ingredients
4 eggs
3 Tbsp mayo
2 celery stalks, finely minced
2 scallions (or a small handful of chives) finely minced
2 Tbsp cornichons, minced (plus 1 tsp of their brine)
2 tsp Dijon mustard
¼ cup soft herbs, minced (parsley, dill, and tarragon work beautifully)
Salt and pepper, to taste
Directions
Bring a saucepan of water to a boil. Gently add the eggs and simmer for 8–10 minutes, depending on how you like your yolks. Transfer to cool water and let sit for about 5 minutes while you prep the remaining ingredients.
Peel the eggs and separate the yolks from the whites. Add the yolks to a bowl with 1 Tbsp of the mayo and mash until smooth—this helps prevent any chalky bits in your final salad.
Finely chop the egg whites and add them to the bowl along with the remaining mayo, celery, scallions, cornichons (and brine), Dijon, and herbs. Mix well, then season to taste with salt and pepper.
Enjoy however you like—on toast, with crackers, or wrapped in lettuce.
Other spring spreads I’m loving:
Have a beautiful week,
Fran ✨