YOUR SOLIN GENERATED RECIPE
Creamy mashed avocado and hard-boiled eggs are folded into a protein-rich Greek yogurt dressing and served on toasted sprouted grain bread for a satisfying, velvety crunch.
INGREDIENTS
2 large eggs
2 large egg whites
0.75 cup non-fat Greek yogurt
2 slice sprouted grain bread
0.25 whole avocado
1 tsp Dijon mustard
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp lemon juice
PREPARATION
Place 4 eggs in a small saucepan and cover with water; bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Transfer eggs to an ice bath, peel them, and discard the yolks from two of the eggs to maintain the protein balance.
In a medium mixing bowl, mash the 2 whole eggs, 2 egg whites, and the avocado together using a fork until chunky but combined.
Fold in the Greek yogurt, Dijon mustard, lemon juice, garlic powder, sea salt, and black pepper until the mixture is creamy.
Toast the sprouted grain bread slices until they are golden brown and firm enough to support the topping.
Divide the egg salad mixture evenly between the two slices of toast and garnish with freshly chopped chives.