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jhessica

Lemony Feta Egg Salad Toast: A Delightful Recipe to Try!

A refreshing and flavorful egg salad toast featuring creamy feta and a zesty lemon dressing, perfect for a light meal or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 slices of whole grain bread
  • Fresh arugula or spinach for topping
  • Sliced radishes for garnish optional

Method
 

  1. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
  2. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
  3. In a mixing bowl, combine the chopped eggs, feta cheese, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
  4. Toast the slices of whole grain bread until golden brown.
  5. Spread a generous amount of the egg salad mixture on each slice of toast.
  6. Top with fresh arugula or spinach and garnish with sliced radishes if desired. Serve immediately.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 370mgSodium: 400mgFiber: 3gSugar: 1g

Notes

  • For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the egg salad.
  • Swap out the feta for goat cheese for a creamier texture and a different flavor profile.

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