Open-faced Egg Salad Sandwich with Spicy Sprouts

Open-faced Egg Salad Sandwich with Spicy Sprouts

  • Prep: 8 min
  • Cook Time:
  • Total: 8 min
  • Serving: 2

Forget the all-too-familiar mayo-laden egg salad that sogs bread, and your diet, with unnecessary calories. A light mixture of fresh herbs, sour cream and mustard provides rich flavor without the typical glut of fat.


  • Egg Salad
  • 3 hardcooked eggs, peeled, chopped
  • 1 scallion, white and green chopped fine
  • 2 tablespoons finely chopped fresh tarragon, dill, or other herb
  • 2 tablespoons light sour cream
  • 1 tablespoon Dijon mustard
  • Juice of a lemon
  • Pinch salt
  • Pinch cayenne (if using alfalfa sprouts)
  • Black pepper to taste
  • 1 multigrain kaiser roll, halved crosswise
  • Radish sprouts or alfalfa sprouts


  1. Combine all the ingredients for the egg salad in a medium bowl:
  2. Divide the egg mixture evenly between the two halves of the roll.
  3. Top with sprouts and serve immediately or package in a sandwich container with a lid that securely holds sandwich in place without smashing egg salad off roll.


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