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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Ingredients


Directions

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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Comments

  1. The Greek yogurt sounds good, and as I always have it around this recipe will be used a lot.  I’ll be trying my other favorite egg salad addition too: toasted sesame seeds. Sometimes I like my egg salad to have a nutty crunch!

  2. Never thought of using plain yogurt in lieu of mayo =and= I do open-faced egg salad sandwiches at least once a week or more. Brilliant. I’ll try it.

    My egg salad is more a deviled egg salad. Includes garlic/onion and Sriracha in the mix.

  3. Never thought of using plain yogurt in lieu of mayo, and I do open-faced egg salad sandwiches at least once a week or more. Brilliant. I’ll try it. My egg salad is more a deviled egg salad. Includes garlic/onion and Sriracha in the mix.

  4. Ah, what to do with all those colored eggs?? Here’s another nice open-faced rendition: flatbread, green leaf lettuce, sliced hard-boiled eggs, thin sliced red onion, salt/pepper, and a drizzle of olive oil. Viola. Brunch.

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