Easy Egg Salad on Toast Recipe

Place eggs in a small saucepan. Add enough water to go cover the egg with about 1-inch water. Place on the stove over medium-high heat and bring water to a boil. Once boiling, set the timer for 7 minutes.    

Once the timer goes off, turn off the heat and remove from the stove. Drain the water and pour in enough water to cover the eggs. Let eggs stand for about 5 minutes or until you're able to hold on to the egg without being scalded.  

Take an egg and on the surface of the kitchen counter, gently crack the egg shell all over. Break off a piece of the shell and keep removing shell pieces until you get a hold of the outer membrane. Use the membrane to perfectly remove the rest of the shell. Rinse under running water. Repeat with remaining eggs.  

Roughly chop the eggs, and place chopped eggs in a bowl. Add mayonnaise, sesame dressing, sesame seeds, and salt and ground pepper to taste. Stir to mix. 

When ready to serve, toast bread slices. Place on a plate and top with egg mixture. Serve immediately.