Open-Face Egg Salad Sandwiches
- Total Time
Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day.
plain low fat Greek yogurt⅓ cup(s)
uncooked scallion(s)1 medium, thinly sliced
honey mustard2 tsp
fresh lemon juice1 tsp
fresh tarragon1 tsp, minced
table salt¼ tsp
whole hard boiled egg(s)6 item(s), large, chopped
arugula1 ½ cup(s), baby variety
avocado½ medium, cut into 12 thin slices
reduced-calorie whole wheat bread6 slice(s), toasted
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