Egg salad on whole grain toast

Ingredients (Serves 1):

• 2 large eggs (hard-boiled)
• 1½ tbsp Greek yogurt (plain, unsweetened – replaces mayo)
• ½ tsp Dijon mustard
• 1 tsp fresh lemon juice
• Salt and pepper to taste
• 1 slice whole-grain bread (toasted)
• Optional toppings: Baby spinach, sliced avocado, or microgreens

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Instructions:

1. Prepare the eggs:

   • Peel the hard-boiled eggs and chop them into small pieces.

   • Mix the egg salad:

   • In a bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until creamy and well-combined.

   • Toast the bread:

   • Toast your whole-grain bread slice to your desired crispiness.

   • Assemble the toast:

   • Spread the egg salad mixture evenly over the toasted bread.

   • Add optional toppings (if desired):

   • Add a few baby spinach leaves, a couple of thin avocado slices, or a sprinkle of microgreens for extra nutrients and flavor.

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Nutritional Highlights:

• High in protein from eggs and Greek yogurt
• Healthy fiber from the whole-grain bread
• Low in calories while being filling
• Packed with healthy fats (if you add avocado)

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Tips:

• Make it ahead: The egg salad can be made in bulk and stored in an airtight container in the fridge for up to 3 days.
• Low-carb option: Swap the toast for lettuce leaves or use it as a dip with sliced veggies.

Enjoy your tasty and satisfying meal! 😊