Cooking with Rocky: Smoked Egg Salad Toast


Cooking with Rocky: Smoked Egg Salad Toast


  • 6 Eggs; large
  • ¼ cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • ½ Lemon; juice
  • ½ Shallot; minced
  • 1 Celery; diced
  • 3 Baby Dill Pickles
  • 1 tbsp Pimento; diced
  • 1 tsp SALT Spanish Smoked Paprika
  • TT SALT Himalayan Pink Salt/SALT Tellicherry Pepper
  • 4 White Bread; toasted
  • 1 Heirloom Tomato; sliced
    • *Optional Fresh Dill


  1. Toast the bread and set aside.
  2. Hard boil eggs:
    1. Put eggs into pot.
    2. Pour cool water over eggs until they are fully submerged.
    3. Add 1 tsp baking soda to water.
    4. Bring to a boil over high heat.
    5. Once boiling, turn off heat and cover pot for 12 minutes.
    6. Transfer eggs to the ice water bath to cool before peeling.
  3. Combine egg, mayo, mustard, lemon juice, shallot, celery, pickle and spices thoroughly (adjust seasoning to taste).
    1.  For best result, refrigerate overnight.
  4. Slice tomato to desired thickness.
  5. Place toast…tomato…egg salad…
  6. Garnish with additional paprika (and dill).


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