Egg Salad Sadwich
Ingredients:6 eggs
1/3 cup Greek yogurt
1/2 teaspoon lemon juice
Pinch of pepper
1/4 cup green onion, thinly sliced
1 celery stalk, thinly sliced
1 tablespoon fresh dill, chopped
8 large lettuce leaves
8 slices whole-wheat bread
Method:
In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.
Continue boiling for 5 minutes.
Turn off the heat and cover, allowing the eggs to rest for 5 minutes.
Pour off the water, and cover the eggs with ice for 5 minutes.
Peel the eggs and place them in a medium bowl.
Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.
Mix in the lemon juice and pepper to taste.
Stir in the onion, celery, and dill until incorporated.
Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.
In a medium pot, place the eggs and fill with water. Bring the water to a boil over high heat.
Continue boiling for 5 minutes.
Turn off the heat and cover, allowing the eggs to rest for 5 minutes.
Pour off the water, and cover the eggs with ice for 5 minutes.
Peel the eggs and place them in a medium bowl.
Smash the eggs with a fork and stir in the yogurt until a chunky paste forms.
Mix in the lemon juice and pepper to taste.
Stir in the onion, celery, and dill until incorporated.
Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.
No comments:
Post a Comment