Curried Egg Salad Smorrebrod
This Danish-style open-face sandwich is topped with a creamy and tangy egg salad that's made with yogurt instead of mayonnaise and spiked with a hint of lime.
Preparation
10 min
Total
15 min
2
Servings
MADE WITH
Bon Matin® La mie de l’artisan™ Oat and Quinoa Bread
Ingredients
- 4 slices Bon Matin™ La mie de l’artisan™ Oat and Quinoa Bread, toasted
- 4 hard-cooked eggs, chopped
- 1/4 cup (60 mL) plain 2% Greek yogurt
- 1/2 tsp (2 mL) lime zest
- 1 tbsp (15 mL) lime juice
- 3/4 tsp (4 mL) curry powder
- 1/4 tsp (1 mL) each salt and pepper
- 4 tsp (20 mL) butter, at room temperature
- 1/2 cup (125 mL) alfalfa sprouts
- 2 tbsp (30 mL) chopped fresh cilantro
Preparation
- Mash together eggs, yogurt, lime zest, lime juice, curry powder, salt and pepper.
- Spread butter evenly over toasted bread; top with egg salad and sprouts.
- Sprinkle with cilantro.
