Egg Salad Breakfast Boats (Hollowed Toast) – A Cozy, Crunchy Morning Upgrade
Egg salad on toast is good. Egg salad inside toast is better. These egg salad breakfast boats are warm, crispy, creamy, and surprisingly easy to make.
You hollow out thick slices of bread, toast them, and fill them with a bright, tangy egg salad. It’s a simple twist that feels special without taking all morning. Perfect for weekends, brunch, or when you want something satisfying that doesn’t weigh you down.
Egg Salad Breakfast Boats (Hollowed Toast) - A Cozy, Crunchy Morning Upgrade
Ingredients
Method
- Boil the eggs: Place eggs in a saucepan, cover with cold water by an inch, and bring to a gentle boil. Once boiling, cover, turn off the heat, and let sit for 10–11 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5–10 minutes. Peel under running water to make it easier.
- Chop the eggs: Pat dry and chop into small chunks. You want texture, not a paste.
- Make the dressing: In a bowl, mix mayonnaise, Dijon, lemon juice, a pinch of salt, and pepper. Taste and adjust. It should be tangy and lightly salty.
- Fold in add-ins: Stir in celery, red onion, and herbs. Add the chopped eggs and gently fold to coat. Chill while you prep the bread.
- Prep the toast boats: Using a small serrated knife, cut a rectangle inside each bread slice, leaving a 1/2-inch border. Gently press or remove some of the inner crumb to create a shallow “boat.” Save the soft crumbs for breadcrumbs later.
- Toast the boats: Brush both sides and the inner walls with melted butter. Toast in a skillet over medium heat 2–3 minutes per side until golden, or bake at 375°F (190°C) for 8–10 minutes, flipping once.
- Fill and finish: Spoon the egg salad into each boat, mounding slightly. Sprinkle with paprika or more herbs. Add optional toppings.
- Serve warm: These are best right away when the toast is crisp and the salad is cool and creamy.
What Makes This Special
- Great texture contrast: Crispy, buttery toast meets creamy, zesty egg salad.
- Simple ingredients, big flavor: Nothing fancy—just pantry staples handled well.
- Customizable: Add herbs, bacon, avocado, or heat.
The base works with lots of flavors.
- Kid-friendly and crowd-pleasing: Fun to eat and easy to serve.
- Make-ahead friendly: Prep the egg salad ahead and assemble right before serving.
Ingredients
- 6 large eggs
- 4 thick slices of bread (brioche, sourdough, or country loaf work best)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (or 1/2 teaspoon white vinegar)
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion (or chives for a milder taste)
- 1 tablespoon chopped fresh herbs (dill, chives, or parsley)
- Salt and black pepper, to taste
- 2 tablespoons butter, melted (for brushing the bread)
- Optional toppings: paprika, sliced cherry tomatoes, avocado, crumbled bacon, hot sauce
Step-by-Step Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water by an inch, and bring to a gentle boil. Once boiling, cover, turn off the heat, and let sit for 10–11 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5–10 minutes. Peel under running water to make it easier.
- Chop the eggs: Pat dry and chop into small chunks.
You want texture, not a paste.
- Make the dressing: In a bowl, mix mayonnaise, Dijon, lemon juice, a pinch of salt, and pepper. Taste and adjust. It should be tangy and lightly salty.
- Fold in add-ins: Stir in celery, red onion, and herbs.
Add the chopped eggs and gently fold to coat. Chill while you prep the bread.
- Prep the toast boats: Using a small serrated knife, cut a rectangle inside each bread slice, leaving a 1/2-inch border. Gently press or remove some of the inner crumb to create a shallow “boat.” Save the soft crumbs for breadcrumbs later.
- Toast the boats: Brush both sides and the inner walls with melted butter.
Toast in a skillet over medium heat 2–3 minutes per side until golden, or bake at 375°F (190°C) for 8–10 minutes, flipping once.
- Fill and finish: Spoon the egg salad into each boat, mounding slightly. Sprinkle with paprika or more herbs. Add optional toppings.
- Serve warm: These are best right away when the toast is crisp and the salad is cool and creamy.
How to Store
- Egg salad: Store in an airtight container in the fridge for up to 3 days.
Stir before using. If it seems dry, add a spoon of mayo or a squeeze of lemon.
- Toast boats: Hollow and toast ahead if you like, then cool completely. Store at room temperature in a paper towel–lined container for 1 day.
Re-crisp in a 350°F (175°C) oven for 5 minutes.
- Assembled boats: Best eaten immediately. If you must store, keep the filling and toast separate to avoid sogginess.
Benefits of This Recipe
- Balanced comfort: Crispy, creamy, and fresh all at once.
- Protein-forward: Eggs provide a satisfying, affordable protein source.
- Flexible for schedules: Make the egg salad ahead and assemble in minutes.
- Easy to scale: Double or triple for brunch without extra fuss.
- Less mess: The boat shape holds the filling, so it’s easier to eat than an open-faced toast.
Common Mistakes to Avoid
- Overcooking the eggs: This leads to rubbery whites and a gray ring around the yolk. Use the hot-water rest method and cool in an ice bath.
- Overmixing: Stir gently.
You want distinct pieces of egg for better texture.
- Skipping acid: A little lemon or vinegar brightens the whole dish. Don’t leave it out.
- Soggy bread: Toast the boats well and fill just before serving. Butter helps create a moisture barrier.
- Too-thin bread: Use thick slices so the sides hold up and stay crisp.
Recipe Variations
- Avocado-Lime: Swap half the mayo for mashed avocado.
Add lime juice, cilantro, and a pinch of cumin.
- Smoky Bacon: Fold in crispy bacon bits and a touch of smoked paprika. Top with chives.
- Herb Garden: Load up on dill, parsley, and chives. Finish with a drizzle of good olive oil.
- Spicy Sriracha: Add sriracha or chili crisp to the dressing.
Top with sliced jalapeño.
- Mediterranean: Stir in chopped olives, capers, and a sprinkle of feta. Use sourdough or ciabatta.
- Everything Bagel: Add everything bagel seasoning to the dressing and sprinkle more on top.
- Yogurt Twist: Replace half the mayo with Greek yogurt for a lighter, tangier version.
FAQ
Can I use pre-boiled eggs from the store?
Yes, but check freshness and texture. Pre-boiled eggs can be a bit rubbery, so chop them small and add a touch more mayo if needed.
What bread works best?
Thick-cut slices with structure, like sourdough, brioche, or a country loaf.
Avoid very soft sandwich bread—it can collapse once hollowed.
How do I make it dairy-free?
Use a dairy-free mayo and skip the butter. Brush the bread with olive oil before toasting instead.
Can I make the egg salad the night before?
Absolutely. It actually improves as the flavors meld.
Keep it chilled and stir before using. Add a splash of lemon if it needs brightness.
How do I make it extra crunchy?
Toast the inside of the boats well and let them cool slightly before filling. You can also add crisp lettuce or shredded cabbage under the egg salad.
Is there a way to add more protein?
Yes.
Mix in chopped turkey, smoked salmon, or chickpeas. You can also top with extra egg whites or a sprinkle of hemp seeds.
What if I don’t have Dijon?
Use yellow mustard or a small pinch of dry mustard. Start with less, then adjust to taste.
Can I serve these cold?
Sure.
Toast the boats, let them cool, then fill and serve at room temperature. They’re still delicious, just a bit different in feel.
How do I make it lower-carb?
Use a low-carb or high-fiber bread, or hollow out more of the crumb to reduce the amount of bread while keeping the structure.
Any tips for peeling eggs easily?
Use slightly older eggs, cool them in an ice bath, and peel under running water. Start at the wider end where the air pocket is.
Wrapping Up
Egg Salad Breakfast Boats take a familiar favorite and give it a little lift.
They’re crunchy on the outside, creamy inside, and endlessly adaptable. Keep the ingredients simple, toast the bread well, and finish with a bright squeeze of lemon or fresh herbs. It’s the kind of breakfast that feels both cozy and fresh—fast enough for weekdays, special enough for brunch.
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