Open-Face Egg Salad Sandwiches
- Total Time
- 0:23
- Prep
- 0:20
- Cook
- 0:03
- Serves
- 6
- Difficulty
- Easy
Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day.
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plain lowfat Greek yogurt⅓ cup(s)
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uncooked scallion(s)1 medium, thinly sliced
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honey mustard2 tsp
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fresh lemon juice1 tsp
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fresh tarragon1 tsp, minced
-
table salt¼ tsp
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whole hard boiled egg(s)6 item(s), large, chopped
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arugula1 ½ cup(s), baby variety
-
avocado½ medium, cut into 12 thin slices
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reduced-calorie whole wheat bread6 slice(s), toasted
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fresh radish(es)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 piece toast with 1/3 c egg salad