Open-faced egg salad sandwiches
Plain lowfat Greek yogurt
1 medium, thinly sliced
Fresh lemon juice
1 tsp, minced
Hard boiled eggs
6 item(s), large, large, chopped
Reduced-calorie whole wheat bread
6 slice(s), toasted
1½ cup(s), baby variety
½ medium, cut into 12 thin slices
2 small, very thinly sliced
- In a medium mixing bowl, combine yogurt, scallion, mustard, lemon juice, tarragon, and salt; stir in chopped eggs.
- Top each piece of toast with 1/4 c arugula, 2 slices avocado and 1/3 c egg salad; garnish with radishes.
- Serving size: 1 toast