NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.75 cup Nonfat Greek yogurt

1 slice Sprouted grain bread

1 cup Baby arugula

0.25 cup Celery

1 tbsp Dijon mustard

1 tbsp Fresh chives

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Paprika

PREPARATION

• 1

  Place the eggs in a medium saucepan and cover with cold water by at least one inch.

• 2

  Bring the water to a rolling boil, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.

• 3

  Prepare an ice bath in a medium bowl; transfer the cooked eggs to the ice bath for 5 minutes to stop the cooking process.

• 4

  Gently crack and peel the eggs, then dice them into uniform 1/2-inch pieces and place in a mixing bowl.

• 5

  In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and paprika until the dressing is silky.

• 6

  Add the diced celery and chopped chives to the eggs, then pour the yogurt dressing over the top.

• 7

  Fold the ingredients together gently using a spatula to keep some texture in the eggs.

• 8

  Toast the sprouted grain bread until it reaches a golden, crunchy texture.

• 9

  Arrange the baby arugula on top of the toast and mound the egg salad over the greens.