YOUR SOLIN GENERATED RECIPE
Classic Egg Salad Sandwich
Hard-boiled eggs mashed with creamy Greek yogurt and crisp celery, served on toasted sprouted grain bread for a protein-packed lunch with a satisfying crunch.
INGREDIENTS
4 large eggs
2 large egg whites
0.25 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
0.25 tsp paprika
2 slices sprouted grain bread
2 leaves butter lettuce
PREPARATION
Hard boil 6 large eggs by bringing them to a boil in a pot of water, then removing from heat and letting them sit covered for 12 minutes.
Transfer the eggs to an ice bath to cool, then peel them and set aside 4 whole eggs and 2 egg whites, discarding the extra 2 yolks.
Finely dice the 4 whole eggs, 2 egg whites, celery, and green onions into uniform pieces for a consistent and crunchy texture.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, sea salt, black pepper, and paprika until the dressing is smooth and creamy.
Gently fold the diced eggs and vegetables into the yogurt dressing until every piece is thoroughly coated and well-seasoned.
Toast the sprouted grain bread slices until they are golden brown and sturdy enough to hold the filling.
Assemble the sandwich by placing the fresh butter lettuce leaves on one slice of bread, topping with a generous portion of egg salad, and closing with the second slice.