YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Sandwiches
Hard-boiled eggs mashed with tangy Greek yogurt and fragrant fresh dill, served on toasted sprouted grain bread for a satisfyingly crunchy and protein-packed meal.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp Dijon mustard
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup celery
0.25 cup red onion
2 slice sprouted grain bread
1 leaf butter lettuce
PREPARATION
Place eggs in a saucepan and cover with one inch of water before bringing to a rolling boil.
Remove the pan from heat immediately, cover with a lid, and let the eggs sit for exactly 10 minutes.
Transfer the eggs to a bowl of ice water for 5 minutes, then peel and chop them into uniform small cubes.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is creamy.
Gently fold in the chopped eggs, diced celery, minced red onion, and fresh dill until well combined.
Toast the sprouted grain bread until golden and crisp, then assemble the sandwich by layering the lettuce and a generous portion of egg salad between the slices.