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Chopped Egg Salad on Raisin-Nut Toasts

Makes: 8  servings Prep 10 mins Start to Finish 30 mins
Chopped Egg Salad on Raisin-Nut Toasts


  • 4 large eggs
  • 3 tablespoons  mayonnaise
  • 2 tablespoons  chopped fresh chives
  • 1 tablespoon  jarred capers, rinsed, drained, and coarsely chopped
  • 1 tablespoon  sweet pickle relish
  • 16 mini slices crusty raisin-walnut bread, toasted


Make egg salad::

1. Place eggs in a heavy 2-quart saucepan, cover with cold water by 1 inch and bring just to a simmer, uncovered, over moderately high heat. Remove from heat, cover and let stand 16 minutes; drain. Run cold water over eggs in pan, shaking to break shells, until cool. Add ice cubes (this will cause shells to contract to ease peeling) and let stand 3 minutes. Peel eggs and transfer to a bowl.

2. Using a fork, coarsely chop eggs, then stir in mayonnaise, fresh chives, capers, and sweet pickle relish; salt and pepper to taste. Mound egg salad on toasts and serve. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)155,
  • Fat, total(g)9,
  • chol.(mg)109,
  • sat. fat(g)2,
  • carb.(g)14,
  • pro.(g)5,
  • sodium(mg)262,
  • Percent Daily Values are based on a 2,000 calorie diet