Open-Faced Egg Salad Sandwiches
2
Points®
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 low fat Greek yogurt
⅓ cup(s)
Scallions
1 medium
Honey mustard
2 tsp
Fresh lemon juice
1 tsp
Fresh tarragon
1 tsp
Table salt
¼ tsp
Hard boiled egg
6 item(s), large
Reduced-calorie whole wheat bread
6 slice(s)
Arugula
1½ cup(s)
Avocado
½ medium
Radishes
2 small
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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