YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Sandwiches
Creamy egg salad prepared with protein-packed Greek yogurt and fresh dill, served on toasted sprouted grain bread for a satisfyingly crunchy texture.
INGREDIENTS
2 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp Dijon mustard
2 tbsp fresh dill
0.25 cup celery
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 slices sprouted grain bread
PREPARATION
Place eggs in a saucepan and cover with cold water; bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes.
Transfer the eggs immediately to an ice bath to stop the cooking process, then peel once cooled and chop into bite-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth.
Finely dice the celery and mince the fresh dill, then fold them into the yogurt mixture along with the chopped eggs.
Toast the sprouted grain bread slices until they reach a golden brown and crisp consistency.
Spoon the egg salad mixture evenly onto the toasted bread slices and garnish with an extra sprig of dill if desired.