Open Faced Egg Salad Sandwich
This open-faced egg salad sandwich is a delicious and satisfying meal that is packed with protein, fibre, essential nutrients and can be enjoyed any time of the day. It’s creamy, flavourful and so good for you.
Ingredients
- 6 Conestoga Organic Extra Large Eggs room temperature
- 1/4 cup Greek plain yogurt
- 3 spring onions finely sliced
- 2 tbsp fresh chopped dill extra for garnish
- 1 tbsp dijon mustard
- 1/4 cup finely chopped bread and butter pickles
- 1 tbsp capers roughly chopped
- 1/2 tsp each of salt and fresh ground pepper
- 4 slices of whole grain bread
- 4 leafs of butter lettuce
- 1/2 tsp paprika
Instructions
- Bring a medium pot of water, enough to cover eggs to a boil. Add in Conestoga organic eggs and boil for 7 mins.
- Remove eggs and place in an ice bath to cool.
- Peel eggs and add in a large glass bowl.
- Add remaining ingredients including salt and pepper to eggs and using a fork, smash eggs and mix all together.
- Place 4 whole grain slices of bread on a wood board or platter. Top each with a piece of butter lettuce.
- Using an ice cream scoop, divide egg salad and top on to lettuce.
- Sprinkle each with paprika and garnish with a dill sprig.
Did you make this?
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