Creamy egg open salad sandwich

We've switched up the classic egg sandwich by layering beetroot and radish chutney, watercress and creamy mashed eggs on rye. Delish! And perfect for diabetics too.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Creamy egg open salad sandwich
  • 3 small eggs, at room temperature
  • 2 tablespoon low-fat greek yoghurt
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon dijon mustard
  • 2 teaspoon rice bran oil
  • 2 teaspoon baby capers, rinsed, drained, chopped
  • 1 trimmed stalk celery (100g), chopped finely
  • 1 small beetroot (beet) (100g), peeled, grated coarsely
  • 2 red radishes (70g), grated coarsely
  • 2 thin slices rye bread (90g), toasted
  • 1 cup loosely packed watercress leaves (120g)
  • 1 tablespoon finely chopped fresh chives


Creamy egg open salad sandwich
  • 1
    Place eggs in a small saucepan; cover with cold water, cover pan with a lid. Bring water to the boil, then remove lid. Boil for 5 minutes, then remove from heat; drain. When cool enough to handle, shell eggs.
  • 2
    Roughly mash eggs in a medium bowl with yoghurt, mayonnaise, mustard, oil, capers and celery.
  • 3
    Combine beetroot and radish in a small bowl.
  • 4
    Top each bread slice with half the watercress, beetroot and radish mixture, then egg mixture. Sprinkle with chives; season with pepper to taste.


You can make the egg mixture a day ahead. Store in an airtight container in the fridge and assemble sandwiches just before serving.

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