Pickled Egg Salad Toast

Elevate your breakfast, brunch, or lunch with this addictive Pickle Egg Salad Toast. Diced pickles and a splash of pickle juice transforms a classic egg salad into a tangy, umami-packed delight. With fresh herbs, spring onions, and rocket, it’s creamy, flavourful, and perfect for a quick meal or protein snack.

Made with the help of Haden Jersey Cedar Toaster.

To watch the full video, click here.

Ingredients (serves 2–4):

For the Egg Salad:

• 5 hard-boiled eggs, peeled and roughly chopped
• 3 tablespoons mayonnaise
• 1/4 cup (60 ml) chopped cornichon pickles, plus 2 teaspoons pickle brine
• 2 whole spring onions, finely chopped
  
• 1 tablespoon finely chopped fresh tender-leaf herbs (basil, chervil, dill, parsley, or tarragon), plus extra for garnish
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Toast:

• 2 slices country-style bread, 3/4-inch (2 cm) thick
• Extra-virgin olive oil, for brushing
• Salt, for sprinkling
• 2 cups (60 g) rocket

Method:

1. Prepare the egg salad: In a medium bowl, place the chopped eggs. Add the mayonnaise and gently mash with a fork until the yolks tint the mayo but still leave some larger egg white pieces.
2. Add flavourings: Stir in the chopped pickles, pickle brine, spring onions, celery, herbs, Dijon mustard, salt and pepper until well combined.
3. Toast the bread: Toast the bread slices and brush lightly with olive oil
4. Assemble the toast: Layer rocket onto each slice of toast and top generously with the pickle egg salad. Sprinkle with additional garnish herbs.
5. Serve immediately and enjoy!

Tips & Variations:

• Adjust the pickle brine to taste for extra tanginess.
• Swap herbs depending on preference; dill and tarragon pair beautifully with eggs.
• Make ahead: The egg salad can be stored in an airtight container in the fridge for up to 2 days. Assemble the toast just before serving.
• For extra crunch, add thinly sliced radishes or bell peppers.