Photo of Open-face egg salad sandwiches by WW

Open-face egg salad sandwiches

5
3
3
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day. Greek yogurt, fresh tarragon, and crunchy radishes perfectly complement the peppery arugula. Sandwich form or salad form, when you put it all together, you'll soon come to agree with us: this is one delicious egg salad. Keep this recipe on hand any time you need to put a hearty lunch together in just 15 minutes.

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 toast

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