YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Croissant
Hard-boiled eggs and crisp celery tossed in a velvety dill-infused yogurt dressing, served inside a buttery, toasted croissant for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp Dijon mustard
1 tbsp fresh dill
1 tbsp red onion
1 stalk celery
0.25 tsp sea salt
0.25 tsp black pepper
0.5 small croissant
1 cup arugula
PREPARATION
Place the eggs in a saucepan and cover with cold water; bring to a rolling boil, then cover and remove from heat for 12 minutes.
Transfer the eggs to an ice bath to cool completely, then peel and dice all of the egg whites but only two of the yolks.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, chopped fresh dill, sea salt, and black pepper until smooth.
Fold the diced eggs, minced red onion, and diced celery into the yogurt mixture until the salad is thoroughly combined and creamy.
Slice the croissant in half horizontally and lightly toast in a pan or toaster oven until the edges are golden and fragrant.
Layer the fresh arugula on the bottom half of the toasted croissant and scoop the egg salad generously on top before closing the sandwich.