Prepare your egg salad sandwiches for flat-belly diet by replacing the mayonnaise with Greek yogurt.
Prepare your egg salad sandwiches for flat-belly diet by replacing the mayonnaise with Greek yogurt. In this egg salad recipe which is flat-belly friendly, gets the classic seasonings of dill, celery, and green onion — a little lemon juice adds some surprising tang. Try serving egg salad over a bowl of lettuce greens. This sandwich couples well with fresh berries.
– Six eggs
– 1/3 cup Greek yogurtl
– 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
In a standard size pot, place the eggs and fill with water. Boil the water over high heat for five about minutes. Turn off the gas and cover the pot of eggs to rest for 5 minutes. Pour off the water, and cover the eggs with ice for five minutes.
Peel the eggs and place them in a medium size bowl. Break the eggs with a fork and blend in the yogurt until a thick paste forms. Mix in the lemon juice and pepper to taste. Mix in the onion, celery, and dill until integrated. Toast the bread, and serve the egg salad on the 2 slices of bread with 2 leaves of lettuce each.