Egg salad open sandwiches
Egg, whole, raw
6 large, raw
0% fat natural Greek yogurt
1 medium, trimmed and thinly sliced
Honey & Mustard Dressing
⅔ tablespoons, 2 tsps
Lemon Juice, Fresh
1 teaspoons, finely chopped
WW Thick Sliced Wholemeal Bread
Salad (zero SmartPoints values)
1 individual, peeled, stone removed and cut into 12 slices
2 medium, trimmed and very thinly sliced
- 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.
- 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.
- 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.