Egg salad open sandwiches
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
A fresh take on a lunchtime favourite, courtesy of creamy avocado and peppery radishes
Ingredients
Egg, whole, raw
6 large, raw
0% fat natural Greek yogurt
80 g
Spring Onions
1 medium, trimmed and thinly sliced
Honey & mustard dressing
2 teaspoon(s)
Lemon Juice, Fresh
1 teaspoon(s)
Tarragon, fresh
1 teaspoon(s), finely chopped
Calorie Controlled Brown Bread
6 slice(s)
Salad leaves
6 portion(s)
Avocado
1 individual, peeled, stone removed and cut into 12 slices
Radish
2 medium, trimmed and very thinly sliced
Instructions
1
Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and roughly chop.
2
Put the yogurt, spring onion, mustard, lemon juice and tarragon in a medium bowl and season to taste, then stir well to combine. Fold in the chopped eggs.
3
Toast the bread, then top each slice of toast with some salad leaves and 2 avocado slices. Divide the egg mixture between the toasts, then garnish with the sliced radishes, season to taste and serve.
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