This open-face egg salad sandwich is just as creamy as the classic but calls for nothing but yogurt, garlic, chives, and, natch, eggs. It’s not at all your mother’s egg salad sandwich. Not. At. All.
Let’s just call a spade a spade, shall we? This open-face egg salad sandwich isn’t your mom’s egg salad sandwich. Nope. Not even close. No paprika. No pickle relish. No mayonnaise. That’s right. No mayonnaise. Still, we think that you’re gonna swoon to it. It’s just as creamy as the classic but a lot more healthful. Not that you’d notice that from the taste. So next time you find yourself with an abundance of hard-boiled eggs (we’re looking at you, Easter Monday) and you’re praying for a few creative egg ideas, look no further. Originally published April 24, 2011.–Renee Schettler Rossi
Open-Face Egg Salad Sandwich Recipe
- Quick Glance
- 10 M
- 25 M
- Serves 2 to 4
- 2 tablespoons plain yogurt, plus more if needed (make it rich, luxuriant Greek-style yogurt)
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped chives or dill leaves, as well as (or in place of) a small pinch of fresh thyme
- 4 extra-thin slices artisan bread, preferably whole-grain
- A little unsalted butter
- 1 clove garlic, peeled (optional)
- 4 large hard-boiled eggs, cooled
- 1. Combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb you choose in a large bowl.
- 2. Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.
- 3. Gently crack and peel the eggs. Add them to the yogurt mixture and mash with a fork, being careful not to overdo it. You want the egg mixture to have some texture. If you need to add more yogurt to moisten the mixture, go for it, incorporating it one small dollop at a time. Taste and add more salt, pepper, or herbs if needed. (You can cover and refrigerate the salad for a while, if you’d like.)
- 4. Just before you’re ready to dive into an egg salad sandwich, scoop about 1/4 of the egg salad on each slice of bread and sprinkle the leftover herbs over the top. You’re welcome.