Whole grain toast with egg salad and vegetables

Ingredients

• 6 Eggs
• 2 tbsp mayonnaise
• 2 tbsp Sour cream
• 1 splash Lemon juice
• Salt
• Pepper
• 0.5 Carrot
• 4 Cherry Tomatoes
• 1 green olive (pitted)
• 2 tbsp peas (canned)
• 0.25 red bell pepper
• 4 slices whole grain toast (or whole grain bread)

Instructions

1. 1.

   Hard boil the eggs for about 10 minutes, cool and peel. Slice each egg in half lengthwise to create eight neat halves; finely chop the remaining egg pieces. Whisk mayonnaise with sour cream, lemon juice, salt, and pepper; fold in the chopped egg and adjust seasoning.

2. 2.

   Peel the carrot and julienne it finely. Wash and halve the tomatoes. Slice the olive into rings. Drain the peas. Wash, deseed, and cut the bell pepper into four strips.

3. 3.

   Toast the bread slices to your liking and spread the egg salad on them. Arrange the remaining ingredients in playful faces on top of the salad and serve.