Open-Faced Egg Salad Sandwich
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- In a steamer basket, over medium high heat, steam eggs for 14 minutes. Remove from heat and place in a bowl with cold water.
- Once eggs are cooled, remove shells and cut in half.
- 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.
- Chop up egg whites and gently fold into yolk mixture. Season with salt and pepper.
- 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/
3.5.3229