Open-Face Egg Salad Sandwich

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.

An open face egg salad sandwich on toasted whole wheat

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.–Renee Schettler

*How long does it take to hard boil an egg?

Depending on how jammy you like your eggs, you have a little leeway on your boil times. 10 minutes is good for a little bit of creaminess in those yellow middles. If you want them to be firmer—actually hard boiled—give them a good 12 minutes.

Open-Face Egg Salad Sandwich

  • Quick Glance
  • (2)
  • 10 M
  • 25 M
  • Serves 2 to 4
5/5 - 2 reviews
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In a large bowl, combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb.

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.

Gently crack the egg shells against your countertop and peel the eggs. Add the peeled eggs to the yogurt mixture and mash with the back of a fork, being careful not to overdo it as you want the egg mixture to retain some texture. If you need to add more yogurt to moisten the mixture, go for it, incorporating 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.)

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. Originally published April 24, 2011.

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Recipe Testers' Reviews

Heidi Swanson reminds us how simple an egg sandwich should be. Hard-cooked eggs mashed with plain yogurt, salt, pepper, and herbs on toasted, good bread with butter and garlic. (I’m really glad I rubbed the buttered toast with garlic.) That’s all you need for a simple lunch or light supper. At first, I wasn’t sure 2 tablespoons of yogurt were enough, so I was poised to scoop more in. It turns out that I didn’t need any extra at all. So delicious.

Here’s a simple, silky egg salad that consists of just a few ingredients—but certainly the right ones! The use of thick Greek yogurt is a perfect, healthy substitute for mayonnaise, and the mixed herbs provide a nice color contrast and just enough flavor. I used chives and parsley in mine.

Serving this salad on a slice of rustic wheat toast with a rubbing of garlic lends a subtle garlic undertone. I recommend adding some thinly shaved cucumber or avocado slices to the bread to generate even more flavor and texture.


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  1. What a great way to start the morning. This is an almost-perfect egg sandwich! I was skeptical about replacing mayonnaise with yogurt, but I’ve been converted—yogurt wins. The recipe makes a really creamy egg salad, where the flavor of the egg really shines. The key here is fresh local eggs and lots of dill. Next time, I’m going to add a dash of Sriracha to the mixture for an extra kick.

  2. If you are looking for easy to peel – you cannot make it any easier with cooking eggs in an Instant Pot – unbelievably easy to peel with any eggs – old -new -brown – blue or white!

  3. Looks great and I totally endorse your selection of dark bread!

    Can I suggest, though, that you try it with a bit of horseradish sauce in the yogurt or mayo and lay down a layer of alfalfa sprouts before the egg salad? It’s pretty freakin’ yummy.

    1. You may suggest that, Rainey! And now we’re craving exactly that. Which is both a good and a bad thing seeing as I don’t have any hard-boiled eggs. May need to remedy that. Thank you, as always, for your suggestions!

  4. I was having a craving for egg salad. I had 4 perfectly cooked and peeled boiled eggs, and found this recipe. Greek yogurt! I have some of that in the fridge. I used Green Mountain Creamery from Vermont, plain Greek yogurt. Thrilled by the calorie count being so low by using the yogurt instead of mayo. Outside the snow was melted and I could see my chives coming up, so I went outside to cut some. There’s just one step I added to the recipe, a sprinkling of minced garlic. I knew when I make a sandwich the next day that I would forget to rub the garlic on the bread. I put the mixture together in a sealed container into the fridge.

    This morning I got up, opened the door to my refrigerator, and this container of egg salad was staring back at me. Oops, I couldn’t wait for lunch; I toasted a half of an Everything Bagel, spread some egg salad on it! After one bite, I wanted a bit more salt so I sprinkled a little Maldon sea flakes on top. I really liked the taste of all the herbs, and let me just mention this mixture held up perfectly in the refrigerator overnight! Yes PERFECTLY! And what I mean by that, if I had used mayo it would have a watery pool the next day, and that did not happen with the Greek yogurt.

    This made for a bit of a fancy breakfast, and I think I may have to eat the other half of that bagel with some more egg salad on top! Right Now!

    Egg salad made with yogurt and chives placed on an open-face bagel sandwich

  5. brilliant tanginess, and you have made this Greek girl a convert. I used Straus nonfat Greek yougurt (don’t like Fage in NF, oddly) and chives with blossoms, tiny bit of thyme on slices of wheat-rye from The New Artisan Bread in Five Minutes….perfect match. To achieve that nice bright flavour with pickles, dijon and mayo I would have had to overpower it. This is perfect if you also have access to beautiful eggs. I just happened to have some perfectly boiled but imperfectly peeled eggs as I was preparing the pickled eggs for Easter;-)

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