Appetizer, Breakfast, Salad, Snacks, Vegetarian
Dill and Tahini Egg Salad Toast

Yield: Makes 3/4 cup egg salad for two pieces of toast or 3 english muffins

This is the only way you can get me to eat hard boiled eggs: mashed and flavored with savory herbs like dill! Great for any meal of the day! Not only does the egg mixture taste great on toast, but I love topping a salad with it for some extra protein.


  • 2 hard boiled eggs, peeled
  • 2 Tablespoons freshly chopped dill
  • 2 teaspoons tahini (sesame paste)
  • 1 teaspoon lemon juice, plus more to taste if necessary
  • pinch of kosher salt
  • 2 pieces of toast or 3 english muffins, preferably whole grain


  1. Separate cooked egg whites from the yolks. Place the yolks in a small mixing bowl. Chop the egg whites and to the bowl with the yolks.
  2. Add the chopped dill, tahini, lemon juice and salt to the eggs and mash until mixture is well combined.
  3. This is the time to add more lemon juice if it's to your taste.
  4. Toast bread and spread egg salad over toast.


Hard boiled eggs, in the shell or peeled, keep in the refrigerator for up to 1 week