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Open-Faced Sandwiches with Egg Spread

By chef Leonhard Wenzel

Fluffy egg spread on fresh bread. A traditional and always popular choice.

12 min
Easy

2 min prep · 10 min cook

Open-Faced Sandwiches with Egg Spread
191 kcal · per serving
Protein 8g Carbs 16g Fat 9g
Ingredients

What you will need

6 items · serves 1
  • Baguette 0.25 pcs
  • Eggs 1 pcs
  • Mayonnaise 0.5 tbsp
  • 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.

Method

Steps to cook

9 steps · 10 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be making something with them in a moment 🥪✨

  2. Cook the eggs. Place the eggs in water and boil for about 10 minutes until hard-boiled.

  3. Chop the chives. Finely chop the chives.

  4. Prepare the dressing. Mix the yogurt, mayonnaise, and mustard into a smooth base.

  5. Season the dressing. Add the chives, salt, and pepper and mix.

  6. Grate the eggs. Peel the eggs and grate them finely.

  7. Mix the salad. Add the eggs to the dressing and mix well to make a salad.

  8. Slice the bread. Slice the bread into pieces.

  9. Serve. Spread the salad on the bread and serve 🍽️✨

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