*Featured in the April Issue of Scottsdale Health Magazine*
Easter and spring just beg for an open-faced egg salad sandwich and we are so happy to share this ultimate classic with you! Egg salad has been around longer than any of us even know…I do however, know that my grandmother’s, grandmother’s grandmother was eating it and we know why!! It’s just so good. Why is it so good? You need to be a fan of hard boiled eggs to enjoy this recipe but we are assuming that you are and that’s why you are reading this! Ha. So, let me just take a quick minute to show you just how easy these fun, open-faced egg salad sandwiches are to make.
Simply begin by steaming you eggs in a steamer basket over medium high heat. If you have never steamed your eggs to hard boil them, you are going to be blown away at how easy this is. Check out our recipe for steamed hard boiled eggs with all the details here.
Once you’ve completed that part, and the eggs are cooled and peeled, you are ready to begin the mixing and assembly process. Just cut the eggs in half and remove the yolks. Add them to a mixing bowl. Dice up the pickle and set it aside. I’ll just mention that we made this recipe with dill pickles for a more savory flavor. You can use sweet pickles if that’s your thing but we are big fans of the tangy dill flavor. Give it a try if you’ve always done it the other way. You might just surprise yourself!
Add in the greek yogurt, dijon, mayo, little splash of pickle juice (that part is an old family secret) and a pinch of salt and pepper to taste and mash it all up with a fork. Then fold in the diced pickles. We decided to go for the really pretty presentation for this recipe and went the open-faced route by scooping a nice amount of the egg salad onto a piece of whole grain bread with butter leaf lettuce. Top it with some fresh chives and sprinkle of paprika and you are good to go!
- 6 hard boiled eggs
- 1 small dill pickle - chopped
- 1 Tbsp mayonaise
- 1 Tbsp 0% Greek yogurt
- 1 tsp dijon mustard
- 1 tsp pickle juice
- pinch of kosher salt and pepper
- 4 pieces of multi grain bread
- 4 pieces butter leaf lettuce
- fresh chives and paprika for garnish
- In a steamer basket, over medium high heat, steam eggs for 14 minutes. Remove from heat and place in a bowl with cold water.
- Once eggs are cooled, remove shells and cut in half.
- Add yolks to a medium bowl. Add mayonaise , Greek yogurt, dijon and pickle juice and use a fork to mash yolks and combine. Add in the chopped pickles.
- Chop up egg whites and gently fold into yolk mixture. Season with salt and pepper.
- Place butter lettuce on top of slices bread and add a heaping scoop of egg salad to each. Top with fresh chives and a dash of paprika.