NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

3 large egg whites

0.5 cup Greek yogurt

1 tbsp Dijon mustard

0.25 cup celery

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

1 cup baby arugula

PREPARATION

• 1

  Place the 3 whole eggs and 3 egg whites in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.

• 2

  Transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel the eggs and roughly chop them into bite-sized pieces.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, and black pepper until smooth and creamy.

• 4

  Fold the chopped eggs, diced celery, and chopped chives into the yogurt mixture until well combined.

• 5

  Lightly toast the sprouted grain bread slices until golden brown.

• 6

  Layer the baby arugula on one slice of bread, top with the egg salad mixture, and close the sandwich with the second slice of bread.