A delightful twist on the classic egg salad, perfect for a quick and satisfying meal.
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 7 minutes.
Use a timer to ensure the eggs are cooked to the desired consistency.
Drain the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Cooling the eggs in ice water makes peeling easier and prevents overcooking.
In a mixing bowl, combine the mayonnaise, sun-dried tomato pesto, salt, and black pepper. Mix until smooth.
Taste the dressing and adjust the seasoning as needed.
Gently fold the chopped eggs into the dressing until evenly coated.
Mix gently to avoid breaking the eggs too much.
Toast the bread slices until golden and crisp.
Toast the bread just before serving for the best texture.
Place a handful of baby greens on each toast, then top with a generous scoop of egg salad. Garnish with chopped chives and a squeeze of lemon juice.
Serve immediately to enjoy the crispness of the toast.
Serve the toasts on a plate with a side of fresh fruit or a light salad.
Pair with a refreshing beverage for a complete meal.
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