NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup nonfat Greek yogurt

1 tbsp dijon mustard

0.25 cup celery

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp smoked paprika

2 slices sprouted grain bread

0.5 cup fresh arugula

PREPARATION

• 1

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

• 2

  Bring the water to a rolling boil, then immediately turn off the heat, cover the pan, and let the eggs sit for 9 minutes.

• 3

  Prepare an ice bath in a medium bowl while the eggs cook.

• 4

  Transfer the eggs to the ice bath for 5 minutes, then gently crack the shells and peel them under cool running water.

• 5

  Finely dice the peeled eggs and the celery, and thinly slice the green onions.

• 6

  In a clean mixing bowl, whisk together the nonfat Greek yogurt, Dijon mustard, sea salt, black pepper, and smoked paprika until the dressing is smooth.

• 7

  Gently fold the chopped eggs, celery, and green onions into the yogurt dressing until every piece is well coated.

• 8

  Toast the sprouted grain bread slices until they are golden brown and crisp.

• 9

  Place the fresh arugula on one slice of toast, scoop the egg salad over the greens, and top with the second slice of bread before serving.