Open-Faced Sandwiches with Egg Spread
By chef Leonhard Wenzel
Fluffy egg spread on fresh bread. A traditional and always popular choice.
- 12 min
- total
- Easy
- level
2 min prep · 10 min cook
What you will need
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Baguette 0.25 pcs -
Eggs 1 pcs -
Mayonnaise 0.5 tbsp
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Dijon Mustard 0.25 tbsp -
Yogurt 0.25 tbsp -
Chives 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be making something with them in a moment 🥪✨
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Cook the eggs. Place the eggs in water and boil for about 10 minutes until hard-boiled.
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Chop the chives. Finely chop the chives.
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Prepare the dressing. Mix the yogurt, mayonnaise, and mustard into a smooth base.
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Season the dressing. Add the chives, salt, and pepper and mix.
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Grate the eggs. Peel the eggs and grate them finely.
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Mix the salad. Add the eggs to the dressing and mix well to make a salad.
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Slice the bread. Slice the bread into pieces.
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Serve. Spread the salad on the bread and serve 🍽️✨
Ratings and comments
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