An open face egg salad sandwich on toasted whole wheat.

5 / 3 votes

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.

Prep Time10

Cook Time5

Total Time15

Course: Lunch

Cuisine: American

Servings: servings

Calories: 374

Ingredients

▢ 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

Instructions

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.

Nutrition