NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup non-fat Greek yogurt

1 tbsp Dijon mustard

0.25 cup celery

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

2 slices sprouted grain bread

1 leaf butter lettuce

PREPARATION

• 1

  Place eggs in a saucepan and cover with cold water by one inch; bring to a rolling boil, then cover and remove from heat for 12 minutes.

• 2

  Transfer the eggs immediately to an ice bath for 10 minutes to cool completely before peeling and dicing into small pieces.

• 3

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is smooth.

• 4

  Finely dice the celery and chop the fresh dill, then fold them into the yogurt mixture along with the diced eggs until well combined.

• 5

  Toast the sprouted grain bread slices until golden brown and place a clean leaf of butter lettuce on one slice.

• 6

  Heap the creamy egg salad onto the lettuce leaf, top with the remaining slice of bread, and cut in half to serve.