Open-Faced Egg Salad Sandwich
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 6 hard boiled eggs
  • 1 small dill pickle - chopped
  • 1 Tbsp mayonaise
  • 1 Tbsp 0% Greek yogurt
  • 1 tsp dijon mustard
  • 1 tsp pickle juice
  • pinch of kosher salt and pepper
  • 4 pieces of multi grain bread
  • 4 pieces butter leaf lettuce
  • fresh chives and paprika for garnish
Instructions
  1. In a steamer basket, over medium high heat, steam eggs for 14 minutes. Remove from heat and place in a bowl with cold water.
  2. Once eggs are cooled, remove shells and cut in half.
  3. Add yolks to a medium bowl. Add mayonaise , Greek yogurt, dijon and pickle juice and use a fork to mash yolks and combine. Add in the chopped pickles.
  4. Chop up egg whites and gently fold into yolk mixture. Season with salt and pepper.
  5. Place butter lettuce on top of slices bread and add a heaping scoop of egg salad to each. Top with fresh chives and a dash of paprika.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/egg-salad/