NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tbsp Dijon mustard

1 tbsp fresh dill

0.25 cup celery

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

1 leaf butter lettuce

PREPARATION

• 1

  Place 3 large eggs in a small saucepan and cover with water; bring to a boil, then cover, remove from heat, and let sit for 10 minutes before peeling and dicing.

• 2

  Pour the liquid egg whites into a non-stick skillet over medium heat and scramble until fully set, then finely chop to add volume and lean protein to the salad.

• 3

  In a medium bowl, combine the diced hard-boiled eggs, chopped egg whites, Greek yogurt, Dijon mustard, finely diced celery, and fresh dill.

• 4

  Season the mixture with sea salt and black pepper, stirring until the salad is thoroughly combined and reaches a creamy consistency.

• 5

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

• 6

  Scoop the egg salad onto the lettuce, top with the second slice of bread, and slice in half to serve.