Reviews (1) Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: 4 stars 09/22/2018 I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!
Back to Breakfast Egg Salad All Reviews for Breakfast Egg Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Breakfast Egg Salad Recipe Summary Servings: 2
Ingredients Ingredient Checklist 4 large eggs 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/4 avocado, diced Coarse salt and ground pepper 2 ounces sliced smoked salmon (about 2 slices) 1/3 cup watercress, thick ends trimmed 2 slices whole-grain bread, toasted
Gallery Breakfast Egg Salad
Recipe Summary Servings: 2
Gallery
Breakfast Egg Salad
Breakfast Egg Salad
Breakfast Egg Salad
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 4 large eggs 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/4 avocado, diced Coarse salt and ground pepper 2 ounces sliced smoked salmon (about 2 slices) 1/3 cup watercress, thick ends trimmed 2 slices whole-grain bread, toasted
Directions
In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/22/2018 I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
5 star values: 3 4 star values: 5 3 star values: 1 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/22/2018 I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!Martha Stewart Member
Rating: 4 stars 09/22/2018
I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!
Rating: 4 stars
All Reviews for Breakfast Egg Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breakfast Egg Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
