NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 large egg whites

0.5 cup non-fat Greek yogurt

0.5 tbsp avocado oil mayonnaise

1 tsp Dijon mustard

0.25 cup celery

1 tbsp red onion

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

1 leaf butter lettuce

1 tsp fresh chives

PREPARATION

• 1

  Place 5 large eggs in a pot of cold water, bring to a boil, then cover and remove from heat for 12 minutes.

• 2

  Transfer eggs to an ice bath, peel them, and discard two of the yolks to keep the recipe within the calorie target.

• 3

  Finely dice the remaining 3 whole eggs and 2 egg whites and place them in a medium mixing bowl.

• 4

  Stir in the Greek yogurt, avocado oil mayonnaise, Dijon mustard, finely diced celery, and minced red onion until well combined.

• 5

  Season the mixture with sea salt and black pepper, then gently fold in the fresh chives.

• 6

  Toast the sprouted grain bread slices until golden brown and place a leaf of butter lettuce on one slice.

• 7

  Scoop the egg salad onto the lettuce, top with the second slice of bread, and slice diagonally to serve.