This bright, simple egg salad served on top of thin, toasted whole-grain bread is my sandwich of choice a couple days a week. I run a bit of butter along one side of a slice of hot toast, follow that with a quick rub of garlic, and then top it with a mayo-free egg salad. If I want to take this sandwich on the go, I keep the components separate, with the egg salad chilled, until I’m ready to eat.–Heidi Swanson
LC Not Your Mom's Egg Salad Note
Let’s just call a spade a spade, shall we? This isn’t your mom’s egg salad. No paprika. No pickle relish. No mayonnaise. (That’s right. No mayonnaise.) Still, we think you just may swoon to it. Tasting is believing. And next time you find yourself with an uber abundance of hard-boiled eggs and you’re praying for a few creative egg ideas, please, allow us to egg you on.
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 eat, place 1/4 of the egg salad on each slice of bread and top with the leftover herbs. You’re welcome.
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