Egg salad always reminds me of my mom. Not in a bad way, but in a nostalgic way that takes me back to my childhood. My mom boiling a pot full of eggs. Chopping up celery and onions. Then whipping up the perfect combination of mayo and mustard. As a kid I was never keen on chopped eggs on bread, in fact I didn’t like eggs at all. But as I have matured in years, my taste has followed suite and now I eat eggs every single morning for breakfast. And usually again atop something for dinner. But what about lunch? Lunch lacks in egg cred for the most part, but this egg salad sandwich really steps lunch up a notch. I lightened this version up by using a mixture of yogurt, avocado, and mustard as the base, and then added in some extra veggies for color and flavor. Keep it extra healthy by serving these open-faced, and be sure to share some with mom!
Lightened Up Egg Salad Sandwiches
- 1 6-oz. plain Greek yogurt
- 1/2 avocado, smashed
- 2 tbsp. dijon mustard
- 1/2 red bell pepper, chopped
- 2 green onions, sliced
- 2 tbsp. fresh parsley leaves, chopped
- 6 hard-boiled eggs, peeled and chopped
- salt and pepper
- 4 slices of bread, or 2 bagels
- 2-4 radishes, thinly sliced
- 4 lettuce leaves
In a bowl, whisk together the yogurt, avocado, dijon, bell pepper, green onions, and parsley. Season with salt and pepper.
Add in the chopped eggs and mix until combined. Season with more salt and pepper if needed.
Serve open-faced on toast or a bagel half, garnish with lettuce and sliced radishes.