I have to have my eggs, but I’ve been trying to get creative with my toast options lately. This healthier version of egg salad did not disappoint! The recipe was super simple/easy, and will make about 6 pieces, so lasted me a whole 2 days…
4 hard boiled eggs + 2 hard boiled egg whites (discard the extra yolk, or save it for something else)
1 Tbsp freshly chopped cilantro – or another micro green
3/4 C chopped celery
1/4 C Siggis Dairy plain yogurt – or another plain Greek yogurt, but be sure to avoid artificial sweeteners, and added hormones!
1 tsp Dijon mustard
1/2 Tbsp dill seed
Trader Joe’s whole grain crispbread
Mini heirloom tomatoes, chopped
Salt + pepper
1. Mix all the egg salad ingredients together, mashing well until egg pieces are very small.
2. In a separate bowl, mash 1/2 avocado per crisp bread using salt and pepper and a teeny bit of water if necessary, depending on how ripe your avocado is. I recommend only mashing the avocado up right before you are going to eat the toast, that way it doesn’t turn brown!
3. Place the avocado mash on a crisp bread, then top with a scoop of the egg salad.
4. Garnish with the chopped heirloom tomatoes, sesame seeds, and salt and pepper to taste!