Often times, we're in the need of easy, make-ahead lunches, because who can whip up a gourmet lunch at work? Many of us resort to reheating leftovers or going with the classic PB&J (not bad options, but we can't be doing that every day).
Here's a solution: egg salad is a super easy make-ahead lunch. In this version we made it a little fancier by topping it with pickles and dill, but the egg salad base with the dijon would also be killer on a simple wheat bread sandwich. Whether you're serving it like we did for friends at brunch, or taking it to-go for lunch at work, we promise that you're going to like it.
Yields 6 egg salad toasts
4 large eggs
1 Tbsp Mustard and Co. Golden Dijon
2 tsp minced red onion
1 heaping Tbsp pickles, diced
2 Tbsp mayonnaise
salt and pepper to taste
6 medium size pieces of toast
extra thinly sliced pickles, for garnish
4-5 sprigs fresh dill, for garnish
1. Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes. Drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
2. Peel your eggs and chop them, placing them in a medium bowl. Add mustard, mayonnaise, red onion, pickles, and a pinch of salt and pepper. Mix together.
3. Serve on toasted bread, and garnish with thinly sliced pickles and fresh dill.