Open-Faced Egg Salad Sandwiches

Toast topped with tangy egg salad and creamy avocado makes for a delicious sandwich any time of day.

Open-Faced Egg Salad Sandwiches

Prep time: 20 min / Cook time: 3 min

Serves 6

SmartPoints: 5


  • 13 cup(s) plain low fat Greek yogurt
  • 1 medium uncooked scallion(s), thinly sliced
  • 2 tsp honey mustard
  • 1 tsp fresh lemon juice
  • 1 tsp fresh tarragon, minced
  • 14 tsp table salt
  • 6 whole hard boiled egg(s), large, chopped
  • 12 cup(s) arugula, baby variety
  • 12 medium avocado, cut into 12 thin slices
  • 6 slice(s) reduced-calorie whole wheat bread, toasted
  • 2 small fresh radish(es), very thinly sliced


  • --In a medium mixing bowl, combine yogurt, scallion, mustard, lemon juice, tarragon and salt; stir in chopped eggs.
  • --Top each piece of toast with 1/4 c arugula, 2 slices avocado and 1/3 c egg salad; garnish with radishes.
  • --Serving size: 1 piece toast with 1/3 c egg salad

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