This recipe comes to us from Melissa of The Faux Martha


  • 4 large eggs
  • 3 tbsp. organic mayonnaise
  • 1/2 tsp. dijon mustard
  • kosher salt to taste
  • 3 slices of Dave's Killer Bread, White Done Right


  • quick-pickled red onions
  • celery stalk, thinly sliced
  • chives, chopped
  • mustard seeds


  1. Prepare the pickled onions by following this quick pickling recipe at least 30 minutes ahead of time or 2 weeks in advance. Halving the recipe will yield more than plenty.
  2. Steam eggs. It makes for the easiest peeling!
  3. Meanwhile stir together mayo, mustard, and salt in a bowl. Set aside.
  4. Peel eggs, dice, and stir into mayo mixture to evenly coat.
  5. Toast bread. Top with egg salad. Sprinkle with pickled red onions, celery, chives, and mustard seeds (from the pickling juice). Serve immediately.