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Overnight Egg Salad Toast

Overnight Egg Salad Toast
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Prep Time: 5 min Serves: 1
Cooking Time: 12 min Yield: 1 topped toast
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Egg salad might seem like a summertime, picnic staple but this comfort sandwich can be enjoyed for breakfast too. Recipe courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Toast the bread. Let cool. Wrap in aluminum foil or seal in airtight container. Store on counter overnight.

2. Meanwhile, bring a medium saucepan filled halfway with water to a boil. Add eggs and boil for 10 minutes. Transfer eggs to an ice water bath (bowl of cold water with ice cubes) to cool. Peel and dice eggs.

3. Stir together the scallion and mayonnaise in a small bowl. Gently fold in the eggs along with salt and pepper. Cover and chill overnight.

4. In the morning, top the toast with the arugula and egg salad.

Photo credit: Jackie Newgent, RDN

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