Canada's food guide
Open-face egg salad sandwiches
This all-time lunch favourite will be transformed with a little extra colour and crunch. Keep hard-boiled eggs in the fridge to quickly prepare these easy sandwiches.
Prep time
5 min
Cook time
0 min
Servings
2
Ingredients
- 2 hard-cooked eggs, peeled
- 15 mL (1 tbsp) 0% plain Greek yogurt
- 15 mL (1 tbsp) light mayonnaise
- Pinch of ground pepper
- 1 stalk celery, finely diced
- 60 mL (¼ cup) finely diced red bell pepper
- 1 green onion, thinly sliced (optional)
- 5 mL (1 tsp) chopped fresh dill or parsley or 1 mL (¼ tsp) dried dill weed
- 2 lettuce leaves
- 2 slices whole grain bread or dense pumpernickel dark rye bread
Directions
- Prepare the boiled eggs: Place them 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.
- 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.
- Place lettuce on bread slices and divide egg salad on top.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Tips
- Little chefs will love to peel and mash hard-boiled eggs.
- Get a head start. You can make egg salad a day ahead, and just assemble sandwiches before serving.
- Store hard-boiled eggs with their shells on in the fridge for up to 1 week.
