'Not Your Typical' Egg Salad


If you’ve been following along on Instagram for a while, you know by now that I love eggs in any way , shape or form. When you add some good bread to the equation, there’s just nothing better. Now when it comes to bread, I’m very picky. I only want to eat the best bread. I love Alvarado Street Bakery’s bread because they make sprouted grains. Sprouted grains are much each easier to digest than other grains.

I could go on and on about the bread. But you need a good vehicle for your egg salad so you need good bread. So typically, egg salad is all mashed up. But for this recipe I left the egg pieces in chunks. The egg salad recipe itself was inspired by Bon Appetit Mag.


It’s super simple. You boil the eggs, let them cool. Toast your bread. Then mix up the dressing that goes with the egg salad. Then enjoy! That’s it. I recommend toasting the bread until its extra crispy. Crispy toast goes great with the texture of the egg salad.

I topped mine with cilantro and pickled onions because I’m extra. But it’s definitely good alone!

Yield: 2 Servings

Egg Salad

prep time: 5 minscook time: 8 minstotal time: 13 mins

Jammy egg salad.


  • 2 slices Alvarado St flax & chia bread
  • 6 eggs
  • 3 tbsp mayo
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp chopped celery
  • 2 tbsp chopped red onion
  • ¼ tbsp white vinegar
  • Salt & pepper to taste


  1. Toast bread and place aside. Boil eggs for around 7-8 minutes. Then let them sit for 5 minutes before cutting open.
  2. Place the remaining ingredients in a small bowl and mix together. Cut eggs into chunks and add them on top of the bread. Then drizzle with the desired amount of the mayo mixture. Top with cilantro and pickled onions if desired.

Thank you to Alvarado Street Bakery for sponsoring this blog post.

Jasmine ComerComment