Photo of Egg salad open sandwiches by WW

Egg salad open sandwiches

Points® value
Total Time
35 min
20 min
15 min
A fresh take on a lunchtime favourite, courtesy of creamy avocado and peppery radishes


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)


1 individual, peeled, stone removed and cut into 12 slices


2 medium, trimmed and very thinly sliced


  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.