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Egg Salad Breakfast Boats (Hollowed Toast) - A Cozy, Crunchy Morning Upgrade

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Cool and peel: Transfer eggs to an ice bath for 5–10 minutes. Peel under running water to make it easier.
  3. Chop the eggs: Pat dry and chop into small chunks. You want texture, not a paste.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill and finish: Spoon the egg salad into each boat, mounding slightly. Sprinkle with paprika or more herbs. Add optional toppings.
  9. Serve warm: These are best right away when the toast is crisp and the salad is cool and creamy.