Open-Face Egg Salad Sandwiches
2
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Plain lowfat Greek yogurt
⅓ cup(s)
Uncooked scallions
1 medium, thinly sliced
Honey mustard
2 tsp(s)
Fresh lemon juice
1 tsp(s)
Fresh tarragon
1 tsp(s), minced
Table salt
¼ tsp(s)
Hard boiled egg
6 large, large, chopped
Reduced-calorie whole wheat bread
6 slice(s)
Arugula
1½ cup(s), baby variety
Avocado
½ tsp(s), cut into 12 thin slices
Radishes
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 piece of toast
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