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Photo of Open-Face Egg Salad Sandwiches by WW

Open-Face Egg Salad Sandwiches

2
Points® value
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day. Greek yogurt, fresh tarragon, and crunchy radishes perfectly complement the peppery arugula. Sandwich form or salad form, when you put it all together, you'll soon come to agree with us: this is one delicious egg salad. Keep this recipe on hand any time you need to put a hearty lunch together in just 15 minutes.

Ingredients

Plain lowfat Greek yogurt

⅓ cup(s)

Uncooked scallions

1 medium, thinly sliced

Honey mustard

2 tsp(s)

Fresh lemon juice

1 tsp(s)

Fresh tarragon

1 tsp(s), minced

Table salt

¼ tsp(s)

Hard boiled egg

6 large, large, chopped

Reduced-calorie whole wheat bread

6 slice(s)

Arugula

1½ cup(s), baby variety

Avocado

½ tsp(s), cut into 12 thin slices

Radishes

2 small, very thinly sliced

Instructions

  1. In a medium mixing bowl, combine yogurt, scallion, mustard, lemon juice, tarragon, and salt; stir in chopped eggs.
  2. Top each piece of toast with 1/4 c arugula, 2 slices avocado and 1/3 c egg salad; garnish with radishes.
  3. Serving size: 1 piece of toast

Notes

SERVING SIZE (1 piece of toast) 133 Cal, 6 g Total Fat, 2 g Sat Fat, 247 mg Sod, 11 g Total Carb, 2 g Sugar, 1 g Added Sugar, 3 g Fib, 11 g Prot.

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