GREEK YOGURT EGG SALAD SANDWICH

Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes – and it doesn’t taste healthy at all!

INGREDIENTS:

• 8 large eggs


• 2/3 cup plain Greek yogurt


• 1 tablespoon mayonnaise


• 1 teaspoon dried dill


• Kosher salt and freshly ground black pepper, to taste


• 1 baguette, cut into 3-4 equal pieces, toasted, for serving


• 2 cups arugula, for serving


• 2 Roma tomatoes, thinly sliced, for serving


• 1 avocado, halved, seeded, peeled and thinly sliced, for serving

INSTRUCTIONS:

1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.


2. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.


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