Curry Egg Salad Mashed Pea Toast
Servings 4
Ingredients
For the pea mash:
- 2 cups fresh or frozen peas, cooked
- 1 cup whole milk cottage cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
For the egg salad:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp curry powder
- ¼ tsp kosher salt
- ½ tsp black pepper
- 8 eggs, hard boiled
- 1-2 cups loosely packed cilantro, chopped
- 4-8 slices toast (depending on size)*
- Pickled red onions**
- * I love a nice thick crusty slice of sourdough or a toasted english muffin.
- ** Or use these pickled radishes from last year’s pea toasts!
Items you can prep ahead (optional)
- Cook 2 cups fresh or frozen peas
- Make the pea mash
- Hard boil 8 eggs
- Make the egg salad
- Pickled a red onion
Instructions
- In a high-speed blender, add the peas, cottage cheese, oil, lemon, salt, and pepper and blend on low/medium until just smooth or keep it slightly chunky.
- In a medium bowl, whisk together the oil, lemon, mustard, curry powder, salt, and pepper. Add the eggs and use a fork and knife to chop up the eggs into pieces and mix with the dressing. Stir in the herbs.
- Scoop the pea mash onto the toast and spread into a thick layer. Top with egg salad and pickled red onions.
Notes
Substitutions:
- To make dairy-free, make the mashed peas from this recipe instead. Or try using a dairy-free ricotta or Greek yogurt substitute for the cottage cheese.
- To make vegan, see above + substitute the eggs with two cans of chickpeas (drained and rinsed) or some crumbled up tofu.
- To make gluten-free, use a gluten-free toast alternative or serve it in a warm corn tortilla.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Pea mash: up to 6 days in the fridge or 2 months in the freezer.
- Egg salad: up to 5 days in the fridge.
Leftovers + Repurposing:
- Use the pea mash and egg salad as toppers to bowls or salads for lunches.
- Make it a taco!
- Use leftover pea mash as a dip!