Assembling individual toast points can be time consuming. For a shortcut, try serving each person about 1 cup of egg salad on a bed of 1 to 2 large lettuce leaves with toast points on the side.
Gourmet Egg Salad on Pumpernickel Toast Points
Servings
6 Servings
Ingredients
- 8 large eggs
- 9 slices pumpernickel bread
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ to ½ cup Gefen Regular or Lite Mayonnaise
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon curry powder
- 1 teaspoon Dijon mustard
- 1 heart of romaine lettuce washed, dried, and torn into bite-size pieces
- 1 cup whole milk
- Pinch ground nutmeg
- 1 cup uncooked instant rice
- 1 16-ounce container vanilla yogurt
- ½ cup raisins optional
- Cinnamon for dusting
Instructions
- Preheat oven to 375° F.
- To hard cook eggs: Place eggs in a medium saucepan with enough cold water to cover the eggs by 1 inch. Bring to a boil. Cover the pan and remove from the heat. Let stand for 14 minutes.
- While eggs are cooking, trim crusts from bread to make a square. Stack bread and cut diagonally into quarters. Place bread on two jelly-roll pans. Toast in oven for about 5 minutes or until warm and crisp. Transfer toast points to a serving platter.
- Pour off water from eggs, shake pan back and forth to break the shells. Fill pot with cold water and peel eggs under cold running water.
- In a medium bowl, mash eggs with a fork. Add celery, onions, mayonnaise, salt, pepper, curry powder, and mustard; mix well. Top each toast point with lettuce and egg salad.
- Serve with Rice Pudding for dessert. In a medium saucepan over medium-low heat, bring milk and nutmeg just to a boil, being careful not to let milk burn. Stir in rice. Remove from heat. Let stand, covered, for 5 minutes. Place rice mixture in a large bowl to cool, about 5 minutes. Add yogurt and raisins; mix well. Divide equally into 6 dessert cups. Sprinkle cinnamon on top of puddings.
- Source: Quick & Kosher Meals in Minutes
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