YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Crostini
Hard-boiled eggs mashed with tangy Greek yogurt and fresh dill, served atop golden-brown sourdough crostini that provide a satisfying crunch.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
2 slices sourdough bread
1 tbsp fresh dill
1 stalk celery
1 tbsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp lemon juice
PREPARATION
Place the eggs in a saucepan and cover with cold water, bring to a rolling boil, then remove from heat and let sit covered for 10 minutes.
Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel and finely chop them.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and garlic powder until smooth.
Finely dice the celery and mince the fresh dill, then fold them into the yogurt mixture along with the chopped eggs until well combined.
Toast the sourdough bread slices until they are deeply golden and crisp, then cut each slice into four smaller crostini triangles.
Divide the creamy egg salad evenly among the toasted crostini pieces and garnish with a small sprig of fresh dill before serving.