A simple and comforting egg salad recipe, made with hard-boiled eggs mashed with mustard, garlic aioli, fresh herbs, and spices, served on toasted sourdough bread. Perfect for any meal of the day.
Bring water to a boil. Carefully place 3 eggs in the boiling water, then reduce the heat and set a timer for 9 minutes. Once done, immediately transfer the eggs to cold water for a few minutes to cool. Peel the eggs, add them to a bowl, and mash them thoroughly with a fork. Add your desired amount of mustard (regular or dijon), garlic aioli (or mayo), parsley, rosemary (or other herbs), salt, pepper, smoked paprika, and red chili flakes. Mix everything well until combined. Toast fresh sourdough bread. Place the prepared egg salad generously on top of the toasted bread. Enjoy!
