th-Open Face Egg Salad Sandwhich

Open Faced Egg Salad Sandwich

Courtesy of Irene Matys

Open Face Egg Salad Sandwich - Irene Matys

This open faced egg salad sandwich is a delicious and satisfying meal that is packed with protein, fibre, essential nutrients and can be enjoyed any time of the day. It’s creamy, flavourful and so good for you. 

Yield: 4 Servings

Ingredients

  • 6 Conestoga Organic Extra Large Eggs, room temperature 
  • 1/4 cup Greek plain yogurt 
  • 3 spring onions, finely sliced 
  • 2 tbsp fresh chopped dill  extra for garnish 
  • 1 tbsp dijon mustard 
  • 1/4 cup finely chopped bread and butter pickles 
  • 1 tbsp capers, roughly chopped 
  • 1/2 tsp each of salt and fresh ground pepper 
  • 4 slices of whole grain bread 
  • 4 leafs of butter lettuce 
  • 1/2 tsp paprika 

Instructions:

  1. Bring a medium pot of water, enough to cover eggs to a boil. Add in Conestoga organic eggs and boil for 7 mins.
  2. Remove eggs and place in an ice bath to cool.
  3. Peel eggs and add in a large glass bowl. 
  4. Add remaining ingredients including salt and pepper to eggs and using a fork, smash eggs and mix all together.
  5. Place 4 whole grain slices of bread on a wood board or platter. Top each with a piece of butter lettuce. 
  6. Using an ice cream scoop, divide egg salad and top on to lettuce.
  7. Sprinkle each with paprika and garnish with a dill sprig.