The back story is simple: I haven’t eaten an egg salad in a while, and I needed to fix this ASAP.
4 slices of your favorite bread;
a small piece of hard cheese;
Old Bay seasoning (or any other seasoning you like; or none at all);
2 teaspoons of sliced pickled onions (I had some in the fridge, but if you don’t, just use raw onion and add a tiny bit of vinegar);
– crunchy onions (the deep-fried ones, I got mine from IKEA)
Let’s start with the hardest part – boiling the eggs. It’s the hardest because it requires waiting.
While the eggs are boiling, let’s prepare the rest of the ingredients. Peel the cucumber, get rid of its seeds, and throw them out.
Finely chop the cilantro. If you’re not a fan, swap it for dill or parsley. Add the cilantro and the cucumber to a bowl. Stir in the pickled onions, seasoning, and salt.
Put your bread in a toaster.
While it’s getting toasty, grate the cheese. Once your bread is done, sprinkle it with the cheese.
I should hope your eggs are done by now. We’re aiming at 9 minutes this time.
Peel the eggs, chop them, and add to the same bowl. Add mayonnaise and mix well. Top the toasts with your salad, then sprinkle with crunchy onions. They are the cherry on top, that extra crunch I really wanted here.