YOUR SOLIN GENERATED RECIPE
Classic Egg Salad Sandwich
Creamy egg salad made with protein-rich Greek yogurt and crisp celery, served on toasted sprouted grain bread for a satisfyingly crunchy texture.
INGREDIENTS
3 large eggs
0.5 cup nonfat Greek yogurt
1 tbsp Dijon mustard
2 slice sprouted grain bread
0.25 cup celery
1 tbsp fresh chives
0.13 tsp sea salt
0.13 tsp black pepper
1 leaf butter lettuce
PREPARATION
Place eggs in a saucepan and cover with water, bring to a boil, then remove from heat and let sit covered for 10 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel and chop them into small bite-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, and black pepper until the dressing is smooth.
Gently fold the chopped eggs, diced celery, and minced chives into the yogurt dressing until everything is evenly coated.
Toast the sprouted grain bread slices until they are golden brown and firm enough to hold the filling.
Place the butter lettuce leaf on one slice of toast, mound the egg salad on top, and finish with the remaining slice of bread.