Open Face Egg Salad Sandwiches

Makes 2 Servings

Preparation Time: 5 min

Transform an all-time lunch favourite with a little extra colour and crunch. Keep hard- cooked eggs handy in the fridge to whip up these easy sandwiches.


hard-cooked eggs, peeled
1 tbsp each 0% fat plain Greek yogurt and light mayonnaise 15 mL
  Pinch fresh ground pepper  
stalk celery, finely diced
1/4 cup finely diced red bell pepper 60 mL
green onion, thinly sliced (optional)
1 tsp chopped fresh dill or parsley or 1 mL (1/4 tsp) dried dill weed 5 mL
leaves leaf lettuce
slices whole grain bread or dense pumpernickel dark rye bread


Step 1
In a bowl, use a fork to mash eggs until crumbly. Stir in yogurt, mayonnaise and pepper. Add celery, red pepper, green onion if using, and dill; stir until combined well.

Step 2
Place lettuce on bread slices and divide egg salad on top.


Little chefs love to peel the hard-cooked eggs. Hard-cooked eggs can be stored in their shells, in a covered container in the refrigerator for up to one week.
Get a head start. You can make the egg salad a day ahead, and just assemble the sandwich before serving.
No-fail way to make hard-cooked eggs: Place eggs in a single layer in saucepan and cover about 2.5 cm (1 inch) above eggs with water. Cover and bring to a boil over high heat. Remove from heat and let stand for 15 to 20 minutes. Drain water and run cold water over eggs to chill. Store eggs with their shells on in the fridge for up to 1 week.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 191
Fat / Lipides 8 g
Saturated / saturés 2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 188 mg
Sodium / Sodium 325 mg
Carbohydrates / Glucides 19 g
Fiber / Fibres 3 g
Sugars / Sucres 3 g
Protein Protéines 10 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer