Open-face egg salad sandwiches

Name: Open-face egg salad sandwiches
Yield: 2 servings
Cuisine: Canada
Ingredients: hard-cooked eggs, peeled 2; 0% plain Greek yogurt 15 mL (1 tbsp); light mayonnaise 15 mL (1 tbsp); ground pepper Pinch; celery, finely diced 1 stalk; finely diced red bell pepper 60 mL (¼ cup); green onion, thinly sliced (optional) 1; chopped fresh dill or parsley or dried dill weed 5 mL (1 tsp) or 1 mL (¼ tsp); lettuce leaves 2; whole grain bread or dense pumpernickel dark rye bread 2 slices

This all-time lunch favourite will be transformed with a little extra colour and crunch. Keep hard-boiled eggs in the fridge to quickly prepare these easy sandwiches.

Original source ↗

Ingredients

ServingsServes 2Original: Serves 2

hard-cooked eggs, peeled2
0% plain Greek yogurt15 mL (1 tbsp)
light mayonnaise15 mL (1 tbsp)
ground pepperPinch
celery, finely diced1 stalk
finely diced red bell pepper60 mL (¼ cup)
green onion, thinly sliced (optional)1
chopped fresh dill or parsley or dried dill weed5 mL (1 tsp) or 1 mL (¼ tsp)
lettuce leaves2
whole grain bread or dense pumpernickel dark rye bread2 slices

Method 3 steps

Prepare the boiled eggs: Place them in a single layer in saucepan and cover about 2.5 cm (1 inch) above eggs with water. Cover and bring to a boil over high heat. Remove from heat and let stand for 15 to 20 minutes. Drain water and run cold water over eggs to chill.
In a bowl, use a fork to mash eggs until crumbly. Stir in yogurt, mayonnaise and pepper. Add celery, red pepper, green onion if using, and dill; stir until combined well.
Place lettuce on bread slices and divide egg salad on top.