Creamy Herbed Mashed Egg Toast with Mustard

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 generous toasts)
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 4 large eggs
• 1 tbsp mayonnaise or thick Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter, softened (divided)
• 1 tbsp finely chopped fresh chives or green onion
• 1 tsp finely chopped fresh parsley or dill
• 2 thick slices country or sourdough bread (about 1.5 cm / ½–¾ inch)
• ⅛ tsp fine sea salt, plus more to taste
• ⅛ tsp freshly ground black pepper
• Optional: 1 tbsp finely grated Parmesan, pinch smoked paprika, extra herbs for garnish

Do This

• 1. Place eggs in a small pot, cover with cold water by 2.5 cm (1 inch). Bring to a full boil (100°C / 212°F), cover, turn heat off, and let stand 9–10 minutes.
• 2. Transfer eggs to an ice bath for 5 minutes, then peel while still slightly warm.
• 3. Roughly chop eggs and place in a bowl. Add 2 tsp butter, mayonnaise or yogurt, Dijon, salt, and pepper.
• 4. Mash gently with a fork until creamy but still slightly chunky. Stir in herbs (and Parmesan if using). Taste and adjust seasoning.
• 5. Toast bread slices until golden, then spread each with ½ tsp softened butter.
• 6. Pile warm mashed eggs generously onto each toast. Sprinkle with extra herbs and a pinch of smoked paprika if desired. Serve right away.

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Why You’ll Love This Recipe

• Comforting and familiar, like egg salad and buttery toast combined in one warm, open-faced snack.
• Protein-rich and satisfying, thanks to four whole eggs for just two toasts.
• Quick to make with basic pantry ingredients—ideal for a cozy breakfast, light lunch, or late-night snack.
• Easy to customize with different herbs, mustard types, or toppings without changing the simple technique.

Grocery List

• Produce: Fresh chives or green onions, fresh parsley or dill, optional lemon (for a squeeze of brightness)
• Dairy: Eggs, unsalted butter, mayonnaise or thick Greek yogurt, optional Parmesan cheese
• Pantry: Country or sourdough bread, Dijon mustard, fine sea salt, black pepper, optional smoked paprika or chili flakes

Full Ingredients

For the creamy mashed eggs

• 4 large eggs
• 1 tbsp mayonnaise or thick Greek yogurt
• 1 tsp Dijon mustard (smooth)
• 2 tsp unsalted butter, softened (stirred into the warm eggs)
• 1 tbsp finely chopped fresh chives or green onion
• 1 tsp finely chopped fresh flat-leaf parsley or fresh dill
• ⅛ tsp fine sea salt, plus more to taste
• ⅛ tsp freshly ground black pepper, plus more for serving
• Optional but delicious: 1 tbsp finely grated Parmesan or aged hard cheese

For the toast and serving

• 2 thick slices rustic country bread or sourdough (about 1.5 cm / ½–¾ inch thick)
• 1 tsp unsalted butter, softened (for spreading on the toast)
• Extra chopped chives or herbs, for garnish
• Optional finishing touches:
  • Small pinch smoked paprika or sweet paprika
  • Small pinch chili flakes, for gentle heat
  • Drizzle of extra-virgin olive oil or a tiny squeeze of lemon juice

Step-by-Step Instructions

Step 1: Set up your eggs for perfect texture

Place the 4 eggs in a small saucepan in a single layer. Cover with cold water by about 2.5 cm (1 inch). Set the pan over medium-high heat and bring the water to a full rolling boil (about 100°C / 212°F). As soon as it reaches a strong boil, turn off the heat, cover the pan with a lid, and leave it on the still-warm burner.

Let the eggs sit covered in the hot water for 9–10 minutes. This timing gives you yolks that are fully set but still moist and creamy, which is ideal for mashing into a rich, spoonable topping.

Step 2: Cool and peel the eggs

While the eggs sit, prepare a medium bowl with cold water and plenty of ice. When the 9–10 minutes are up, use a slotted spoon to transfer the eggs to the ice bath. Chill for about 5 minutes, or until they are cool enough to handle.

Gently crack each egg all over on the counter, then peel under a thin stream of running water if your shells are stubborn. Pat the peeled eggs dry with a paper towel to remove excess water so it does not thin out your creamy mixture.

Step 3: Mash the eggs into a creamy, herby mixture

Roughly chop the warm eggs and place them in a medium bowl. Add 2 tsp softened butter, 1 tbsp mayonnaise or Greek yogurt, and 1 tsp Dijon mustard. Sprinkle in ⅛ tsp fine sea salt and ⅛ tsp freshly ground black pepper.

Use a fork to mash everything together until the mixture is creamy but still has some small, tender chunks of egg for texture. Fold in the chopped chives and parsley (or dill), and the Parmesan if you are using it. Taste and adjust: add a pinch more salt, extra mustard for more tang, or a spoonful more mayonnaise/yogurt if you prefer it richer and looser. Set aside while you toast the bread.

Step 4: Toast and butter the bread

Toast the 2 slices of bread in a toaster or under a broiler until deep golden at the edges and lightly crisp, about 2–4 minutes depending on your method and bread thickness. For an even more rustic touch, you can grill the bread in a dry or lightly buttered skillet over medium heat for 2–3 minutes per side until golden brown with some toasty spots.

While the bread is still hot, spread each slice with ½ tsp softened butter. This thin layer melts into the crumb and forms a luxurious base under the eggs.

Step 5: Pile on the mashed eggs

Give the mashed egg mixture one last stir. Divide it evenly between the two slices of hot buttered toast, piling it up generously so each slice is well covered. Use the back of a spoon to nudge the mixture right out to the edges so you get egg in every bite.

If the eggs have cooled a bit, you can briefly warm the assembled toasts under a very low broiler or in a warm (about 150°C / 300°F) oven for 2–3 minutes, but do not overheat or the eggs can dry out.

Step 6: Finish with herbs and seasoning

Sprinkle the tops with a little extra chopped chives or your chosen herbs. Add a pinch more black pepper and, if you like, a light dusting of smoked paprika or chili flakes for color and a subtle kick. A tiny drizzle of good olive oil or a few drops of lemon juice can brighten the richness, but keep it minimal so the creamy egg flavor stays front and center.

Serve immediately while the toast is crisp, the eggs are pleasantly warm, and the herbs are fresh and fragrant.

Pro Tips

• Use just-warm eggs for maximum creaminess. Mashing the eggs while they are still slightly warm helps the butter and mayonnaise blend smoothly and creates a richer, silkier texture.
• Do not over-mash. Aim for a mix of soft, small chunks and creamy bits instead of a perfectly smooth paste. This keeps the snack hearty and satisfying.
• Choose sturdy bread. A rustic country loaf or sourdough that can hold up to a generous topping makes the toast easier to eat and more substantial.
• Adjust mustard to taste. If you love tang and a gentle bite, increase the Dijon to 1½–2 tsp. If you want a very mild, classic flavor, stick to or slightly under 1 tsp.
• Make it a meal. Add a side salad or a handful of sliced tomatoes and cucumbers with a pinch of salt to turn this into a simple, well-rounded lunch.

Variations

• Extra-protein cottage cheese version: Replace half of the mayonnaise or yogurt (½ tbsp) with 2 tbsp finely mashed cottage cheese. This boosts protein and gives a slightly tangy, fluffy texture.
• Smoked salmon upgrade: Fold 30–40 g (about 1–1.5 oz) finely chopped smoked salmon into the mashed eggs and top with extra dill and a squeeze of lemon for a more decadent, brunch-worthy toast.
• Garlic and herb version: Rub the warm toast lightly with a cut clove of garlic before adding the butter, then use a mix of chives, parsley, and a pinch of thyme or rosemary in the eggs for a more aromatic, savory flavor.

Storage & Make-Ahead

The mashed-egg mixture can be prepared up to 2 days ahead. Store it in an airtight container in the refrigerator. For the best texture and food safety, keep it chilled and do not leave it at room temperature for more than 1–2 hours total.

Before serving, stir the chilled mixture and, if it seems a bit firm, loosen it with 1–2 tsp of mayonnaise, yogurt, or a drizzle of milk. Toast the bread fresh just before serving so it stays crisp under the creamy topping. Fully assembled toasts are best eaten immediately and do not store well, as the bread will soften.

Nutrition (per serving)

Approximate values for one loaded toast (½ of the recipe), made with mayonnaise and butter and without optional toppings:

Calories: ~320 kcal; Protein: ~17 g; Fat: ~18 g; Carbohydrates: ~23 g; Fiber: ~2 g; Sodium: will vary with your bread, salt, and mustard. These numbers are estimates and will change based on the exact brands and bread you use.