Simplicity on a Plate: Nordic Dill Egg Salad Toast

Delight in this simple yet flavorful Nordic-inspired egg salad on rye toast, featuring fresh dill and a creamy Greek yogurt dressing.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by boiling the eggs. Place them in a small saucepan and cover with cold water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes. This ensures the yolks are fully set. After cooking, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes peeling easier.
2. 2.
   While the eggs cool, prepare the yogurt dressing. In a small bowl, mix the Greek yogurt with chopped dill and kosher salt. Stir until well combined. The yogurt adds a creamy texture without the heaviness of mayonnaise.
3. 3.
   Peel the cooled eggs and chop them into bite-sized pieces. Add them to the yogurt mixture, gently folding the eggs into the dressing until evenly coated. Be careful not to mash the eggs too much; you want them chunky for texture.
4. 4.
   Toast the rye bread slices until they are golden brown and crisp. This will give a sturdy base for the egg salad and provide a delightful contrast in textures.
5. 5.
   Assemble the dish by generously piling the egg salad on top of each slice of toasted rye bread. The dill will impart a fresh, aromatic flavor that complements the richness of the eggs. Serve immediately.