I don’t think it’ll come as a surprise to you when I say I love good design. It makes my heart flutter and my mind wonder. Good design always comes with a gentle nudge to keep creating, to try something different. I never thought that nudge could come in the form of toast with egg salad on top.
This post was created in ongoing partnership with Dave’s Killer Bread. They hit all my checkpoints—non-gmo, organic, familiar, nutrient-dense ingredients (like quinoa, millet, spelt, rye, barley), and no preservatives. But the proof is in the toast. It’s killer good.
My design style has always been a bit Scandinavian in feel. Simple and clean with pops of color. Living in Minnesota, a state brimming with Nordic influence, has converted my food style too. First, Swedish Pancakes. Now, open faced sammies (also known as fancy toast or smørrebrød). One of my favorite local cafes serves these tiny works-of-art on a dark blue muted tray. Edible sculptures. They make your head turn.
Kev ordered the egg salad sammie the other week. I snapped a picture and memorized the flavors. The ingredients take on what looks like the start of a Marimekko pattern—repeated pale green celery arcs, bright pink pickled red onion squares, tiny deep green chive sprinkles, and spots of swollen golden mustard seeds.
The secret to building a beautiful sammie is all in the deconstruction. Start with a piece of lightly toasted Dave’s Killer Bread, the White Done Right variety. A basic egg salad makes up the base of this particular sammie—diced eggs covered in a mayo dressing. Here’s where the magic happens: all the typical stir-ins are added on top as garnish. Vegetable sprinkles. Magic!
Sammies are a whole lot like a good black dress. You can dress it up or down depending on the occasion. They’re fit for breakfast, lunch, or an eye-catching appetizer. Fork and knife optional.
- Prepare the pickled onions by following this quick pickling recipe at least 30 minutes ahead of time or 2 weeks in advance. Halving the recipe will yield more than plenty.
- Steam eggs following this recipe. It makes for the easiest peeling!
- Meanwhile stir together mayo, mustard, and salt in a bowl. Set aside.
- Peel eggs, dice, and stir into mayo mixture to evenly coat.
- Toast bread. Top with egg salad. Sprinkle with pickled red onions, celery, chives, and mustard seeds (from the pickling juice). Serve immediately.