YOUR SOLIN GENERATED RECIPE
Classic Egg Salad Sandwich
Hard-boiled eggs mashed with creamy Greek yogurt and zesty Dijon mustard, served on toasted sprouted grain bread with a peppery arugula crunch.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
1 tsp Dijon mustard
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
2 slices sprouted grain bread
0.5 cup fresh arugula
PREPARATION
Place the eggs in a small saucepan and cover with cold water by one inch.
Bring the water to a rolling boil, then remove from heat, cover, and let sit for 9 minutes.
Prepare an ice bath and transfer the eggs into it for 5 minutes to stop the cooking process.
Peel the eggs and dice them into small, uniform cubes.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, black pepper, and smoked paprika until smooth.
Add the diced eggs and chopped chives to the bowl, folding gently until the eggs are well coated.
Toast the sprouted grain bread until golden and crisp.
Place the arugula on one slice of bread, top with the egg salad mixture, and finish with the second slice of bread.