Open-face egg salad sandwich
If you’ve overdone it a bit with the Easter eggs, here’s an idea how to use them to make a tasty light lunch.
Ingredients
- whole grain toast
- 6 hard boiled eggs
- cream cheese
- Greek yoghurt
- grated cheddar
- spinach
Seasoning: pepper, salt, parsley
Method
Finely chop hard boiled eggs. Mix in the cream cheese, Greek yoghurt, chopped parsley, salt and pepper. Stir well and add grated cheese. Toast the bread, line it with fresh spinach and spoon the egg salad onto it.
