YOUR SOLIN GENERATED RECIPE
Classic Protein-Packed Egg Salad Sandwich
Creamy egg salad made with protein-rich Greek yogurt and fresh chives, served on toasted sprouted grain bread with a crisp layer of peppery arugula.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
1 tbsp Dijon mustard
0.25 cup celery
1 tbsp green onion
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp paprika
2 slice sprouted whole grain bread
1 cup arugula
PREPARATION
Place the eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel and finely chop them.
In a medium bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, black pepper, and paprika until smooth.
Stir in the chopped eggs, diced celery, and sliced green onions until the mixture is well combined and creamy.
Lightly toast the sprouted grain bread slices until golden brown.
Place a handful of arugula on one slice of bread, top with the egg salad mixture, and finish with the second slice of bread.