YOUR SOLIN GENERATED RECIPE
Creamy Egg Salad on Toasted Whole Wheat
Hard-boiled eggs mashed with tangy Greek yogurt and Dijon mustard, served over a crisp slice of toasted whole wheat bread.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
1 slice whole wheat bread
1 tsp Dijon mustard
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0.5 cup fresh arugula
PREPARATION
Place the eggs in a small saucepan and cover with one inch of cold water.
Bring the water to a boil, then immediately remove from heat, cover, and let sit for 10 minutes.
Transfer eggs to an ice bath for 5 minutes before peeling and dicing them into small pieces.
In a medium bowl, combine the Greek yogurt, Dijon mustard, chives, sea salt, and black pepper.
Gently fold the diced eggs into the yogurt mixture until well combined and creamy.
Toast the whole wheat bread until golden and place the arugula on top.
Spoon the egg salad over the arugula and finish with a light dusting of smoked paprika.