Open-Face Egg Salad Sandwiches

3
Total Time
23 min
Prep
20 min
Cook
3 min
Serves
6
Difficulty
Easy
Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day.

Ingredients

plain lowfat Greek yogurt

cup(s)

uncooked scallion(s)

1 medium, thinly sliced

honey mustard

2 tsp

fresh lemon juice

1 tsp

fresh tarragon

1 tsp, minced

table salt

¼ tsp

whole hard boiled egg(s)

6 item(s), large, chopped

reduced-calorie whole wheat bread

6 slice(s), toasted

arugula

1½ cup(s), baby variety

avocado

½ medium, cut into 12 thin slices

fresh radish(es)

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 toast with 1/3 c egg salad

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