Open Faced Egg Salad Sandwich

Irene Matys

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.

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Course Lunch

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.

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