WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Egg salad open sandwiches

  • SmartPoints value per serving
  • Prep: 20 Mins
  • Cook: 15 Mins
  • Serves: 6
  • Difficulty: Easy

Egg salad open sandwiches

Prep: 20 Mins
Cook: 15 Mins
Serves: 6
Difficulty: Easy
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  • 6 large Egg, whole, raw
  • 80g 0% fat natural Greek yogurt
  • 1 medium Spring Onions, trimmed and thinly sliced
  • 2/3 tablespoons (2 teaspoons) Hellmann’s Honey & Mustard Dressing
  • 1 teaspoons Lemon Juice, Fresh
  • 1 teaspoons Tarragon, fresh, finely chopped
  • 6 slice(s) WW Thick Sliced Wholemeal Bread
  • 6 portion(s) Salad (zero SmartPoints values)
  • 1 individual Avocado pear, peeled, stone removed and cut into 12 slices
  • 2 medium Radish, trimmed and very thinly sliced


  1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 8-10 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and roughly chop.
  2. Put the yogurt, spring onion, mustard, lemon juice and tarragon in a medium bowl and season to taste, then stir well to combine. Fold in the chopped eggs.
  3. Toast the bread, then top each slice of toast with some salad leaves and 2 avocado slices. Divide the egg mixture between the toasts, then garnish with the sliced radishes, season to taste and serve.

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