I think I've perfected my egg salad, friends.

Hello there, faithful readers! I know I’ve been absent from this space for a while, but I hope you’ll jump back in with me and help keep me motivated to write and share more. Anyway, I’m back with a really simple but in my humble opinion, really delicious recipe for egg salad. Should you be craving a tasty, creamy, kinda decadent but not too bougie breakfast, lunch snack or dinner and you love a good egg preparation, this could be the recipe for you. Join me, won’t you?

Here’s what you need:

2 slices (or more because you could easily make 2 sandwiches or 4 pieces of toast with this recipe) of your favorite bread. I prefer this one, because it’s an easy, scratch made miracle, but we don’t always have the time and store bought is fine *said in Ina Garten voice, obviously

2 eggs, hard boiled. Not boiled to death, ya know, but fully set. I’ll come back to this in a minute

1 tbsp of mayonnaise (use your fave…no judgement)

1 tsp of mustard (still a judgement-free zone)

1 tsp of chili crisp (trust me) - this is my fave brand and you can buy it here

1 tsp of chives for sprinkling

a little bit of olive oil for your toast

a clove of garlic, optional

Here’s what you need to do:

Boil your eggs. We’re going for set, but not hammered. To achieve this, place 2 eggs into a pot of water, bring to a rolling boil, cover and let it go for 10 minutes. After 10 minutes, pop those eggs into an ice bath and let them sit while you prepare the toast.

Prepare the toast! You can do this in any way you prefer, but my personal favorite way is to toast with a drizzle of olive oil in a cast iron pan. Place the bread into a heated pan and drizzle with a bit of oil. You want both sides lightly coated. This will give you a perfectly brown, crisp and flavorful toast (as long as you remember to flip your bread and keep an eye on it!), but you could just pop it in a toaster for a few minutes if that’s what you like. We don’t yuck anyone’s yum around here. Once your bread is perfectly pan-toasted, remove from heat and allow to cool.

While your toast is cooling, prepare your egg salad. Peel your eggs and slice in half. Scoop out yolks into a bowl and roughly break them up with a fork. You don’t want them completely smooth. Slice and chop egg whites into small pieces and add into the yolks. Add mayonnaise, mustard and chili crisp and gently fold together. YOU JUST FOLD IT IN, DAVID.

Now it’s time to assemble! Before you do this, take my word for it and rub that peeled garlic clove on each side of your toast. Even if you’re not a garlic girl, this adds so much flavor. Scoop your light, fluffy, (I promise you it will be) delicious egg salad on top of your toast, drizzle a bit more chili crisp and sprinkle with fresh chives.

You did it! Enjoy your fancy-pants egg salad on toast, pals…and let me know if you actually do make it!